The New Zealand Railways Magazine, Volume 12, Issue 9 (December 1, 1937.)
Four mutton chops, ½ cupful diced peeled turnip, 1 cupful diced carrot, ½ cup chopped onion, ½ cup sliced celery, salt and pepper to taste; 1 cup stock or water.
Trim and brown the chops. Mix vegetables and place in the bottom of a fireproof dish with a cover. Arrange the chops side by side, on top. Add stock or water. Cover closely, and bake till tender—about I½ hours, depending on thickness. Serve with boiled potatoes—old potatoes are nicer if mashed.page 76