2 lbs. lamb shoulder Flour Shortening 6 medium potatoes 6 small onions 6 small carrots Salt and pepper Water
Have lamb boned then diced into 2 inch cubes. Sprinkle with flour, brown in hot fat. Season with salt and pepper, cover with water. Simmer, covered, until tender. About 45 minutes before the meat is done, add the vegetables, whole and pared. Pile meat and vegetables on platter, thicken the liquid with flour and water paste.