2 cups raw mutton
2 onions
2 tablespoons fat
3 tablespoons flour
3 cups blanched nuts
2 teaspoons salt
¹⁄₄ teaspoon pepper
Water
Wipe the meat with a damp cloth, cut it into three-quarter-inch cubes;
peel and slice the onions. Dredge the meat with the flour, brown it and
the onions in a frying-pan with any fat suitable for cooking. Put all
the ingredients into a cooker-pail, barely cover them with boiling
water, and let the stew boil five minutes before putting it into a
cooker for four hours or more.
Serves six or eight persons.