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Lamb or Mutton Stew

cup carrot cup celery 1 quart stock or water 6 potatoes 1 teaspoon salt teaspoon pepper Cut meat into 2-inch cubes. Reserve the tenderest pieces of meat. Place the tougher portions and bone in cold water or stock. Put over slow fire and heat gradually to boiling point. Dredge reserved meat with flour, and sauté in marrow drippings, or pork fat, and add to stew. Let simmer about two hours. In same frying pan brown onion, cut in slices, celery, and carrot diced. Cook until meat and vegetables are nearly done, then remove bones, skim off fat and add potatoes which have been parboiled 10 minutes, and drained. Season. Add boiling water if needed. Ten minutes before potatoes are done, add dumplings. Thicken gravy after removing meat, vegetables and dumplings. 2 cups flour