Lift meat and
vegetables out with skimmer and strain 4 cups of the stock for soup.
There should be 2 cups left in the kettle; add flour which has been
mixed with a little cold water; boil 3 minutes; pour over meat and
vegetables and sprinkle with chopped parsley.
DUMPLINGS
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 teaspoon shortening
cold water
Sift flour, baking powder and salt into bowl; rub in shortening
lightly with fingers; add enough water to make dough hold together.
Drop by spoonfuls into stew.
ROAST STUFFED SHOULDER OF LAMB WITH BROWNED POTATOES
3-1/2 or 4 pounds shoulder of lamb
2 cups stale bread crumbs
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
Wipe lamb with piece of wet cheesecloth; fill pocket with dressing
made with above ingredients mixed together. Sew up and put into hot
oven for 20 minutes. When well seared, season and pour over 1 cup cold
water and roast 45 minutes; add 1 quart white potatoes, which have
been washed, pared and boiled, and roast until potatoes are brown. Add
more water as needed, making 2 cups of gravy when finished. Thicken
gravy by adding 1 tablespoon flour mixed with little cold water,
season and cook until smooth.
POT ROAST OF BEEF WITH BROWNED POTATOES
Wipe beef with damp cloth, put into iron kettle or frying pan, and
brown well on all sides.
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