Categories: Lamb 
      Yield: 4 servings 
  
      1 lb Neck and breast of mutton 
      1 sm Turnip 
      2    Sticks Celery 
      1    Onion 
      1 tb Tomato sauce (ketchup) 
      1 sm Carrot 
      1 tb Flour 
      1 tb Drippings 
      1 pt Stock 
  
  Method: 1. Cut the meat into mouthful size pieces and trim off the fat. 
   
  2. Slice up the vegetables. 
   
  3. Melt the dripping in a pan. Dredge the meat with the flour and fry until 
  brown. 
   
  4. Take out the meat and fry the vegetables, then put all the ingredients 
  in the pan and seson to taste. 
   
  5. Simmer for one and a half hours. Serves 4 
   
  SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, 
  PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: 
  Jim Bodle 5/93