For 6 persons use 2 lbs. of mutton-the trimmings of a roast, chops, or any of the cheaper parts (as the shoulder). 2 onions. 6 potatoes. 2 tablespoonfuls butter. 2 tablespoonfuls flour. 6 white turnips. 1/2 tablespoon salt. 1/2 teaspoon pepper. 1 qt. of water.

Free the mutton from fat and skin. Put the butter in a stew pan over a hot fire. When butter is hot add the mutton and cook until it is brown on all sides. Now take the meat from the pan, add the flour, stirring well until it is browned, then add the water, stirring constantly. When this sauce boils add the mutton, salt, pepper and the onions cut in slices. Cover the pan and simmer contents slowly for two hours. At the end of this time add the turnips, cut in cubes, stirring the mixture well. Spread the cubes of potatoes on top, cover the stew pan and cook a trifle more rapidly. It will require 3/4 of an hour longer to finish the ragout. The French often employ veal or pork instead of mutton. The thing we cannot change is the method of cooking, which is always done slowly.