Reference > Farmer's Cookbook > LAMB AND MUTTON > Irish Stew with Dumplings
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Irish Stew with Dumplings

Wipe and cut in pieces three pounds lamb from the fore-quarter. Put in kettle, cover with boiling water, and cook slowly two hours or until tender. After cooking one hour add one-half cup each carrot and turnip cut in one-half inch cubes, and one onion cut in slices. Fifteen minutes before serving add four cups potatoes cut in one-fourth inch slices, previously parboiled five minutes in boiling water. Thicken with one-fourth cup flour, diluted with enough cold water to form a thin smooth paste. Season with salt and pepper, serve with Dumplings. (See p. 205.)


CONTENTS · BIBLIOGRAPHIC RECORD
  Mutton Broth Scotch Broth  
 
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