Savory Mutton

One and one-half pounds mutton

Six slices bacon

Six small onions, sliced

Three tablespoonfuls flour

Three cupfuls hot water

Three medium carrots

One onion, stuck with cloves

Two teaspoonfuls salt

One-eighth teaspoonful pepper

Bouquet (one stalk celery, three sprigs parsley, one bayleaf, one sprig thyme, tied together)

Three white turnips

Six potatoes

 

Trim meat, cut in inch cubes and dredge with a little flour. Cut bacon in small pieces. Cook until crisp and remove to a plate. Brown onions in the fat, remove them, and brown cubes of mutton. Stir flour into remaining fat and brown. Add two cups of hot water and stir until the gravy boils. Pour into a casserole, add meat and bacon, bouquet garni, salt and pepper, and onion stuck with cloves. Cover closely and cook in slow oven. Peel turnips and dice them. Scrape and slice carrots.

When the meat has cooked one hour add vegetables and browned onions with one cup hot water, or enough to cover and continue cooking for 90 minutes longer. In the meantime, prepare, cook, and mash potatoes. Remove bouquet garni from finished stew, and if cooked on top of the stove pour into a casserole. Cover with fluffy mashed potatoes and brown in the oven or in a broiler.