Haricot Mutton. Time—2½ hours.
1 lb. scrag of mutton, ¾ pint water or stock, 1 onion, 1 carrot, 1 turnip, 1 oz. dripping, ½ oz. flour; pepper and salt to taste.
Cut the mutton into neat pieces, fry them brown in the dripping, then take them out and brown the flour carefully. Stir in the water or stock, and put back the meat. Cut the vegetables into dice, and add them with the seasoning. Skim well and simmer 2 hours.