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Irish Stew

After procuring a small neck of lamb, cut it into two-inch square pieces, then plunge them into slightly salted boiling water and boil fro five minutes; drain thoroughly, replace the lamb in the same pan and pour in sufficient hot water to cover the meat. Season with a tablespoon salt, one teaspoon white pepper and a saltspoon grated nutmeg.

Tie up together two well-cleaned leeks, two branches celery, two branches parsley, one sprig bay leaf and one sprig thyme. Cover the pan and let boil for ten minutes. Scoop out with a Parisian potato scoop two medium-sized red carrots, two sound, medium turnips and place with above. Skim the fat from the surface of the broth. Cover the pan and slowly boil for twenty minutes. Then add six small peeled, white onions and boil five minutes. Scoop out and add three medium, peeled, raw potatoes. Cover the pan and boil for fifteen minutes more. Remove the bouquet of herbs, carefully skim the fat from the surface. Dilute one ounce flour with half pint cold milk, pass it through a strainer into the stew. Mix lightly while cooking for two minutes. Pour into a hot, deep dish. Sprinkle over a teaspoon finely chopped parsley. Arrange six small dumplings around the dish and serve.