Required: Two pounds of shin of beef. One large carrot and turnip. Two onions.

One ounce of butter or beef dripping. A bunch of herbs. Half a gill of vinegar. Half a gill of water. Salt and pepper. Two teaspoonfuls of flour.

Cut the meat into pieces about two inches square. Wash and prepare the vegetables ; then cut them into neat rings and dice. Melt the butter in a saucepan, add the vegetables, and stir them about in the hot fat for ten minutes ; then add the meat, the herbs tied in a bunch, salt, pepper, vinegar, and water. Put on the lid, and simmer the whole very gently for at least three hours.

Serve the stew with a ring of vegetables round a hot dish, the meat in the centre and the gravy poured round it. If liked, a thickening of two teaspoonfuls of flour mixed smoothly in one tablespoonful of cold water may be stirred into the gravy and allowed to boil.

A few drops of caramel are sometimes needed to make it a nice colour. The vinegar helps to make the meat tender.

Cost, 1s. 4d.

Mutton Cake. An excellent way of using up cold mutton for a breakfast dish or luncheon