Place meat and vegetables in saucepan and cover with cold water. Add
salt and pepper as required and flavor with a few parsley sprigs and
add carrot slices. Slowly bring to a boil and skim off the top.
Simmer over a very low heat for approximately 2 hours or until the
meat is tender. Note:You can probably substitue lamb for the mutton
and not need to cook as long. Also this kind of dish is good for
buffets as soups and stews keep well and don't suffer for extended
simmering.......8-)
