Cover closely, and cook for two hours.

Thicken the gravy with one tablespoonful of flour stirred smooth in a little cold water, and serve very hot.

The trimmings from a fore-quarter of mutton will be enough for a stew, leaving a well-shaped roast besides.

If beef is used, add one medium-sized carrot cut fine, and some sprigs of parsley.

Such a stew would be called by a French cook a _ragout_, and can be made of any pieces of meat or poultry.
WHITE STEW, OR FRICASSEE.
Use _veal_ for this stew, allowing an hour to a pound of meat, and the same proportions of salt and pepper as in the preceding receipt, adding a saltspoonful of mace.