Buck (Macedoine)

1. 1 kg (2 lb) buck or mutton.                                                    6. Salt and pepper.
2. 1 onion.                                                                                 7. Celery.
3. A few skinned tomatoes.                                                        8. A little vinegar.
4. Stock or water.                                                                      9. Carrots and turnips.
5. Sprig of parsley.                                                                    10. Worcester Sauce.


    Cut up meat into neat pieces. Dust with flour and fry in dripping till a nice brown, then add onion and tomatoes. When browned, drain off fat and put meat in saucepan; add some stock or boiling water to the browned flour in the frying pan, also parsley, salt and pepper and celery, a little vinegar and Worcester sauce. Bring to boil and strain over the meat. Add carrots and turnips cut up and simmer gently for an hour or so. A few fresh peas or tinned peas add to the flavor. Thicken the sauce with flour and serve with mashed potato.