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Lamb Casserole
2 lb. stewing lamb
(or 8 cutlets)
1 oz. seasoned flour
1 oz. fat
1/2 lb. sliced onions
3/4 pt. beef stock
salt and pepper
Cut meat into 1-inch cubes. (If you use
cutlets, leave them whole.) Coat meat in
seasoned flour and fry in fat with onions.
Put meat and onions in a casserole dish;
pour stock over.
Cover and simmer on top of stove, or bake in
350 degree oven, or about 2 hours or until
meat is tender.
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