1

Leg of Mutton

1s. 3d.

1

Rasher of Ham

. 2d.

1

Fagot of Herbs

d.

20

Peppercorns ....

1

oz. Butter ....

1d.

2

Carrots.....

1d.

1

Turnip .....

1

Onion .....

1

quart Stock ....

Total Cost - 1s. 7d. Time - Four Hours.

Put the butter into a saucepan, and when it is dissolved put in the mutton and brown it all over; then lay the ham and vegetables round it, pour in the stock, and bring it to the boil. Cover down closely, and stand the saucepan in a moderate oven where it will cook slowly. If the braising is being done by a coal fire the lid of the stewpan may be reversed and some hot coals placed in it; these will want renewing from time to time. In any case cook very slowly, then dish the meat, strain the gravy, remove the fat carefully, and boil to a sort of half glaze; pour round the dish, serve with Julienne or plain vegetables.