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Gypsy Stew

ID: 362   Lamb  
1 lamb liver
2 or 3 lamb hearts
1 large onion, sliced
1/2 lb. suet, chopped fine
6 medium-sized pared potatoes

Cut meats up, brown with onion in hot suet. Add enough water to barely cover the meat, cover the pan and simmer 30-45 minutes. Add potatoes, cover, simmer another hour. Season. Before serving, remove cover from pan, and allow the liquid to cook down some. Thicken the gravy if desired.

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Creative Cooking

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