Take two pounds of mutton, the breast or one of the inferior parts will do as well as a prime piece. Put in an earthenware pan a lump of butter as big as an egg, and let it color. Cut the mutton in pieces and let them color in the butter, adding salt and pepper, a few onions or shallots. When all is colored, add at least a pound of turnips, cut in slices, with about a pint of water. Let it boil up till the turnips are tender. Then add two and one-half or three pounds of potatoes; salt and pepper these, but in moderation, if the meat has been already salted and peppered. Add some thyme and bay-leaves, and let them all cook very gently till the potatoes are tender. When these are cooked, take out the pieces of meat, mix the turnips and potatoes, so as to make a uniform mixture; then place the meat on the top of the mixture, and serve it. N.B. It is necessary to watch the cooking of this dish very carefully, so that you can add a little water whenever it becomes necessary, for if one leaves the preparation a little too dry it quickly burns.

[A Belgian at Droitwich.]