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Lamb Stew


Cut up the lamb into small pieces (after removing all the fat) say about two inches square. Wash it well and put it over the fire, with just enough cold water to cover it well, and let it heat gradually. It should stew gently until it is partly done; then add a few thin slices of salt pork, one or two onions sliced up fine, some pepper and salt if needed, and two or three raw potatoes cut up into inch pieces. Cover it closely and stew until the meat is tender. Drop in a few made dumplings, made like short biscuit, cut out very small. Cook fifteen minutes longer. Thicken the gravy with a little flour moistened with milk. Serve.


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The White House Cookbook (1887).

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