Stew
1 1/2 pounds lean beef 1 quart potatoes 2 cups cut carrots 2 cups cut onions 1 cup tomatoes 1 tablespoon salt 1/8 teaspoon pepper 1 tablespoon flour 2 tablespoons chopped parsley Wipe meat, cut into small pieces, put in large kettle, cover with boiling water and boil slowly 1 1/2 hours; add carrots and onions (if onions are small leave them whole); boil 15 minutes, then add the potatoes, salt, pepper and tomatoes; add boiling water, if needed to cover vegetables; boil 30 minutes. Lift meat and vegetables out with skimmer and strain 4 cups of the stock for soup. There should be 2 cups left in 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.
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 cheese cloth; fill pocket with dressing and sew up. Put into hot oven for 20 minutes. When well seared, dust with salt and pepper, pour over 1 cup cold water and roast 45 minutes; add 1 quart white potatoes, which have been washed, pared and boiled, and roast 25 minutes longer, or 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 a little cold water, season and color with caramel. Cook until smooth.