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Show LAMB STEW MADE IWITII VEGETABLES ' 3 lb. lamb neck or shoulder j Flour , 3 tablespoons meat drippings or j Salt and pepper 1 1V2 qt. stock i Stalk celery with tops Sprig parsley Pinch marjoram 8 small white onions 4 carrots 2 medium potatoes Get your butcher to cut the lamb up in pieces about 2 inches. Roll them in flour. Heat meat drippings in heavy kettle. Brown lamb on all sides to a rich, golden brown. Lower heat; add salt and pepper. Add 1 quart hot stock, celery, parsley and marjoram. Cover and simmer gently about 1 hours or until Iamb can be pierced easily with fork. In the meantime, peel onions; scrape carrots and cut in quarters; peel potatoes and cut in good-sized pieces. Cook vegetables in the remaining re-maining y2 quart of stock with the onions and carrots put in first and after 5 minutes, the potatoes. When potatoes are done, combine the whole business with the stew. Let it mellow for 5 minutes, keeping keep-ing it hot, without further cooking. cook-ing. Serves 4 to 6. |