660 | Irish Mutton Stew.
—Cut in square pieces three pounds of mutton; wash well, drain, and put them in a saucepan, covering with fresh water. Let them come to a boil; then remove into another pan. Clean the pieces well again, return them to the saucepan and cover them with boiling water. Place on the fire, seasoning with two tablespoonfuls of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Add two carrots, two turnips, all cut up, six small onions, and a bouquet (No. 254). Let cook for twenty-five minutes, then add half a pint of potatoes cut in quarters. Dilute half a cupful of flour with half a pint of water, strain it into the stew, stirring thoroughly, and cook again for twenty-five minutes. Remove the bouquet, thoroughly skimming it before serving.