2 Ibs (900 grams) mutton.
1¼ Ibs (570 grams) potatoes.
3 oz (85 grams) flour.
1¼ pints (750 ml) stock.
2 tblspns chopped parsley.
Salt & pepper.
Trim the mutton of all fat, skin and gristle. Cut into pieces and coat with flour. Put into a large casserole, with the stock. Cover and let simmer for about 40 minutes. Slice the onions. Peel and cut the potatoes into 2½ cm (1 inch) size pieces. Place the onions on top and then the potatoes. Sprinkle with parsley and season. Leave to simmer for a further 1-1½ hours or until the meat and potatoes are cooked through.
To serve: Carefully lift some of the potatoes out. Put the meat into a hot serving dish. Place the remaining potatoes on top of the meat and decorate with chopped parsley. Add extra seasoning if necessary.
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