Take a leg of mutton and trim it nicely. Put it into a pot with
three pints of water; or with two pints of water and one quart of
gravy drawn from bones, trimmings, and coarse pieces of meat. Add
some slices of carrots, and a little salt. Stew it slowly three
hours. Then put in small onions, small turnips, tomatas or tomata
catchup, and shred or powdered sweet marjoram to your taste, and
let it stew three hours longer. A large leg will require from
first to last from six hours and a half to seven hours stewing.
But though it must be tender and well done all through, do not
allow it to stew to rags. Serve it up with the vegetables and
gravy round it. Have mashed potatoes in another dish.