Show BRAISED LAMB WITH BARLEY particularly appealing to those who have a partiality for well served stewed meat meats ingredients two pounds of lamb from shoulder t two 0 cupfuls of ecat barley one small spanish onion one of tomatoes canned salt and pepper to taste Af method ethod have the butcher cut the meat into nto suitable pieces to serve removing any unsightly edges or jat tat I 1 lace a of suet or a little butterino in a deep skillet and as soon as hot put in the meat and let it sear near quickly on all sides aided aa As soon as all meat juice ha hap been absorbed pour on enough water to cover then simmer slowly for halt an hour now stir the barley into the liquid cut tho onion into slices and liy lay on top of meat then pour the tomato over cover and let lot simmer tor for about two hours see from time to time that barley does not settle or liquid boll off toward last season to taste try not to mash the meat and barley when meat la Is tender the barley will be soft and puffy serve on platter with meat in center surrounded by barley and pour the tomatoes and onions over with just enough of the liquor to moisten or if gravy la Is liked the liquor may be thickened with a little tle dissolved flour it need be a little more hot water may be added during the cooking |