Cut the mutton into neat pieces, take away all fat and skin. Fry in butter and add all sorts of vegetables in dice, with thyme, bay-leaves, and parsley. Let all this stew very gently for two hours; you must add more stock or water to prevent it getting dry. Keep the lid of the pan on and, half-an-hour before serving, put in peeled potatoes. This dish is served very liquid.

[Mme. Spinette.]