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1. Chop the meat into suitable serving pieces.
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2. Prepare the cabbage by removing the thick stalk and cutting it into rough cubes about an inch thick. (Allow twice as much cabbage as meat.)
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3. Melt 1 oz. butter in a large, thick-bottomed saucepan, sprinkle with flour; add the cabbage and mutton in alternate layers, sprinkling each with salt and a little flour and adding the peppercorns here and there.
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4. Pour on boiling water until it reaches about one-third of the way up the contents of the pan.
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5. Simmer slowly for 2 - 3 hours, stirring occasionally to prevent burning.
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NOTE:
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It is quite common to prepare sufficient for two dinners as this dish loses nothing in being heated a second time-e-on the contrary, many people hold that the second serving is better.
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