Directions:
Pare the carrots and cut them into finger lengths, in thin strips. Put a breast of lamb or mutton on to boil, having previously salted it well.
When boiling, add the carrots and cover closely. Prepare the cabbage as usual and lay in with the mutton and carrots; boil two hours at least; when all has boiled tender, skim off some of the fat and put it into a spider. Add to this one tablespoon of flour, one tablespoon of brown sugar and one-half teaspoon of cinnamon. Keep adding gravy from the mutton until well mixed, and pour all over the mutton and vegetables.
Serve together on a platter.