|Neck of mutton||1 1⁄2 Pound (middle portion)|
|Water/White stock||1⁄2 Pint|
Cut the meat into slices.
Melt the dripping in a saucepan and fry the meat with chopped onions, stirring occasionally.
Add the stock or water and seasoning, and simmer for 1 hr Lift out the meat and add the shredded cabbage and the potatoes.
Add more stock if needed.
Place the meat on top of the vegetables and braise until the contents are tender.
Serve the meat on the cabbage, with the potatoes and gravy.