Evening Republican, Volume 17, Number 125, Rensselaer, Jasper County, 26 May 1913 — French Mutton Stew. [ARTICLE]

French Mutton Stew.

Take one and one-half pounds of neck or shoulder of mutton cut in pieces, 6 cents’ worth of carrots and turnips, two onions and a sprig of parsley. Brown a tablespoon of flour with about the same quantity of butter. When brown add meat, then the vegetables cut In rounds —put one clove In one of the onioins—add pepper, salt and two cups of cold water. Cover tight and simmer two hours. Oue hour before serving add a few potatoes to the stew.