Ephraim Enterprise | 1905-08-31 | Page 3 | Summer Stew.

Summer Stew Cut two pounds of or the best end of ot n neck ck of or lamb into meat chops melt one ounce of or dripping in a pan fry try two sliced onions onions' In It till of a pals pale brown color add one ounce of flour and a half halt pint of stock or water stir till they boil put in the chops three leaves of mint and a little salt sad aad pepper Cook them slowly for one hour dour then three pounds new potatoes scraped and sliced cook for tor halt half an aft hour longer Serve hot with a thick bor border r of ot cooked peas d l d