Required: One loin of lamb. One young cabbage. Six slices of raw ham. Two dozen small onions. Two tablespoonfuls of butter. Two breakfastcupfuls of good brown sauce. Half a pound of mushrooms. One pound of potatoes, cut into large balls. Salt and pepper.

Divide the loin into neat chops and trim off all but a thin rim of fat. Fry the chops a light brown in the butter in a fireproof casserole, and then lay them aside.

Peel and fry the onions also in the butter. Do not slice them. Trim, wash, and boil the cabbage for five minutes; then lift it out and drain it well from the water. Divide it into six portions, and wrap each in a slice of the ham.

Peel and trim the mushrooms. The potatoes, which are raw, should be cut to resemble large marbles.

Pour the butter out of the casserole, and put the chops into it in layers with the onions, potatoes, mushrooms, and cabbage. Season well and pour over it the sauce.

Cover the pan and let all cook in a moderate oven from three-quarters of an hour to one hour. Skim off all fat, and serve the stew in a casserole.