2 1/2 c. meat stock or water
1 tsp. salt
2 onions, sliced
2 carrots, diced
Sprig parsley
1 1/2 lbs. cooked lamb, diced
1/4 tsp. pepper
1 turnip, diced
1 stalk celery, diced
2 c. cubed potatoes
Add enough water or stock to cover meat; season. Add onions,
turnip, carrots, celery, parsley and potatoes and cook 35 minutes. Thicken
liquid with flour if necessary. Serve with dumplings. Serves 6.
DUMPLINGS:
2 c. sifted flour
1 tbsp. water
About 2/3 c. milk
3/4 tsp. salt
1 tbsp. butter
Sift dry ingredients together. Cut in butter. Add milk to
make a soft dough. Turn onto floured board and roll 1/2 inch thick. Cut into
small squares; drop into hot liquid. Cover closely and cook 20 minutes. Makes
12.
