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Medium
2 hr
By Eliza Acton
Published 1845
Take two pounds of small thick mutton cutlets with or without fat, according to the taste of the persons to whom the stew is to be served; take also four pounds of good potatoes, weighed after they are pared; slice them thick, and put a portion of them in a flat layer into a large thick saucepan or stewpan; season the mutton well with pepper, and place some of it on the potatoes; cover it with