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4 to 6
Easy
Published 1965
Cut mutton in 2 ½-inch cubes; peel and slice onions and potatoes thickly. Place a layer of sliced onions on the bottom of a heatproof casserole; cover with a layer of meat, and then a layer of potatoes, and continue filling casserole in alternate layers, finishing with potatoes. Season each layer with salt and freshly ground black pepper. Add light stock, to cover; bring to a boil; skim; lower