Cut a loin or neck of mutton into chops, and trim away the fat and
bones. Beat and flatten them. Season them with pepper and salt,
and put them into a stew-pan, with barely sufficient water to
cover them, and some sliced carrots, turnips, onions, potatoes,
and a bunch of sweet herbs, or a few tomatas. Let the whole stew
slowly about three hours, or till every thing is tender. Keep the
pan closely covered, except when you are skimming it.
Send it to table with sippets or three-cornered pieces of toasted
bread, lain all round the dish.