Mutton Pot Roast
Wipe, roll, and skewer the forequarter of mutton from which the bones have been removed. Brown in a small amount of fat in a hot frying pan. Parboil four potatoes. Drain. Put a layer of potatoes in deep pudding dish, cover with a layer of sliced onions, sprinkle with flour, salt, and pepper. Put the meat on the vegetables and add one cup water or stock. Cover and cook in a slow oven three hours. Add more liquid if needed, but if the oven is right, no more should be necessary.