2 pounds of the neck of mutton
3 tablespoons butter
3 tablespoons oil
4 medium onions, chopped
6 large potatoes, peeled, and cut in quarters
2 carrots, peeled and cut in larger pieces
Salt and ground pepper to taste
3 pints of boiling water
2 tablespoons of flour
the mutton in serving or bite size pieces and sprinkle with the flour, salt and pepper; set aside.
- Put fat in the stew pan,
with the chopped onions, and stir for 8 or 10 minutes over a medium heat until onions are soft and beige in color.
- Add seasoned meat to the sautéed onions and cook for about ten
minutes, stirring constantly, than add the boiling water and simmer for one hour.
- Add the carrots and potatoes. Simmer for an hour longer,
and serve with bread.
TIP: You can cook dumplings with this dish, if you choose. They are
a great addition to all kinds of stews and ragouts.