A Harrico of Mutton

Method

Take a Neck or Loin of Mutton, cut it into six Pieces, flour it, and fry it Brown on both Sides in the Stew-pan, then pour out all the Fat, put in some Turnips and Carrots cut like Dice, two Dozen of Chesnuts blanched, two or three Lettuces cut small, six little round Onions, a Bundle of Sweet Herbs, some Pepper and Salt, and two or three Blades of Mace; cover it close, and let it stew for an Hour, then take off the Fat and dish it up.