1 1/2 lbs. shoulder of mutton, cubed
3/4 c. sliced vegetables (onion, carrot, parsnip, celery root)
6 tbsp. butter
Salt to taste
1 or 2 clove garlic, crushed
1/2 tsp. marjoram
2 c. water
3 tbsp. flour

Fry vegetables in 3 tablespoons of butter; add meat, salt, garlic, and marjoram; brown well. Add 1 cup water, cover and simmer until tender (1 1/2 to 2 hours). Brown flour in remaining butter, add rest of water, and bring to a boil; add to meat. Simmer for 5 minutes. Serves 4 to 6.