Irish Stew

From 1920:

Three pounds mutton from the neck,
two cups potatoes cut in dice,
two-third cup turnips cut in cubes,
two-thirds cup carrots cut in cubes,
one small onion,
one-quarter cup flour,
salt and pepper.

Cut the meat into small pieces; remove pieces of fat and fry out the fat and brown meat in it. When well browned, cover with boiling water and boil fifteen minutes; reduce the heat and cook at the simmering point until the meat is tender; add vegetables and cook until done; thicken with flour; serve with dumplings.