taste, 1 large onion, 3 cloves, a bunch of savoury herbs, 1 blade of
mace, carrots and turnips, sugar.
_Mode_.--Cut the mutton into square pieces, and fry them a nice colour;
then dredge over them a little flour and a seasoning of pepper and salt.
Put all into a stewpan, and moisten with boiling water, adding the
onion, stuck with 3 cloves, the mace, and herbs. Simmer gently till the
meat is nearly done, skim off all the fat, and then add the carrots and
turnips, which should previously be cut in dice and fried in a little
sugar to colour them. Let the whole simmer again for 10 minutes; take
out the onion and bunch of herbs, and serve.
_Time_.--About 3 hours to simmer.
_Average cost_, 6d. per lb.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ at any time.
HARICOT MUTTON (Cold Meat Cookery).