2 1/2 lbs. chop
8 potatoes
4 turnips
4 sm. onions
Nearly a quart of water

Take some chops from loin of mutton, place them in stew pan in alternate layers of sliced potatoes and chops; add turnips and onions, cut into pieces. Pour in nearly a quart of cold water. Cover stew pan. Let it stew gently until vegetables are ready to mash and greater part of gravy is absorbed. Then place in dish. Serve it up hot.