Instructions

Trim the chops, put in saucepan with water, onion, pepper, and about a teaspoonful of salt. Bring it slowly to the boil, skim, draw to side of fire, and stew gently for about three-quarters of an hour. Pour the gravy off the chops, and skim all the the fat off, return to the saucepan, add the macaroni, which should have been left to soak in salt and water for about half to three-quarters of an hour previously, in fact as soon as you first put on the meat, etc., put the macaroni in stock then stew the lot gently for a further three-quarters of an hour, serve on a hot dish. Neck of mutton may be used but will take longer cooking. It can also be made with steak. Suet dumplings may be added about a quarter of an hour before serving.