From 1922:
Three or four pounds of the middle or best end of a neck of mutton, 2 large onions, 3 carrots, 3 turnips, pepper and salt to taste, 1 tablespoonful mushroom ketchup, and 1 tablespoonful Yorkshire relish. Trim off fat, cut mutton into thin chops, and fry a pale brown; then take out chops and lay them in a stew pan; cut up the carrots and turnips into the form of small dice, and the onions into slices, and add pepper and salt. Slightly fry them in the same fat, and when a pale brown put into stew-pot also with mushroom ketchup and Yorkshire relish, and cover them with warm water. Put into oven and simmer till vegetables are tender; take stew-pot out of oven and put away till next day, then remove fat, simmer one hour; thicken with 1 tablespoonful flour.