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Brown Stew of Lamb

  • 2 lbs of lamb
  • 2 onions
  • 2 carrots
  • 1 head celery or a little celery seed
  • 2 Tbsps dripping
  • 1 1/2 Tbsps flour
  • 1 1/2 pints water or stock
  • Salt and pepper
Cut the meat into pieces convenient for serving. Peel the onions. Scrape the carrots. Wash and scrape the celery.

Melt the drippings in a saucepan. Fry the meat rich golden brown on all sides, removing as soon as browned. Put in the flour and brown that also. Add the stock or water. Stir constantly until boiling. Put in the meat and the prepared vegetables. Season to taste. Cook very slowly for 2 hours.
Submitted by Tess M Aug 14, 2009 15 min 30 min 45 min


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