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1. Cut 2 pound of mutton or lamb in pieces about the size of walnuts. Put them in a stew pan with a little salt and cover them with water.
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2. Set pan on a charcoal fire. When scum begins to form, skim it well, and let it simmer till the meat is nearly tender.
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3. Put 3 or 4 sliced onions in a frying pan with sufficient fresh butter, and fry them slightly brown; then peel 4 or 5 vegetable marrows, cut each one in four crossways, take out the seeds, if present, and then slice !inch thick.
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4. Lay some of the pieces of meat on the bottom of the stew pan add some slices of vegetable marrow with part of the fried onions, then meat and vegetables in alternate layers until the whole is used up.
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5. Add the liquor in which the pieces of mutton were boiled and sufficient salt. If the liquor is not enough, add some broth.
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6. Set the stew pan on the fire and let it simmer until the vegetable marrow is tender. Then add the juice of 1 or 2 lemons with a little chopped mint.
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7. Let it simmer for 2 minutes longer and then take it off, dish it up, sprinkle a little pepper or cinnamon over, and serve hot.
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