The coarser pieces of mutton or lamb may be advantageously utilized in the manufacture of what is an excellent and popular dish when rightly compounded, and a disgrace to civilized kitchens as usually put together.

Cut three pounds of mutton, which must be lean, into pieces of uniform size, and not more than an inch square. Heat two tablespoonfuls of butter or beef dripping in a saucepan, brown a large sliced onion in it and put in the meat. Turn it over and over until coated with the fat, and slightly browned, add enough cold water to cover the meat an inch deep, put on a tightly fitting top, and stew two hours, or until the meat is very tender. Have ready in another vessel four potatoes, sliced thin, a carrot cut into dice, a tomato cut into bits, a stalk of celery minced, and a tablespoonful of chopped parsley. Cook fifteen minutes, drain off and throw away the water, put the parboiled vegetables into the stew and season to taste. Cook very gently half an hour longer, take up meat and vegetables with a perforated spoon and arrange upon a flat dish, the meat in the centre, the vegetables on the outside. Cover and keep hot. Add to the gravy in the saucepan a cupful of canned or fresh pease boiled tender ("left-overs will do), with half a cupful of hot milk in which has been stirred a teaspoonful of corn-starch, cook five minutes and pour over the meat and vegetables.