Lamb Stew With Mushroom Dumplings
|Lamb forequarter||3 Pound, cut into pieces|
|Boiling water||5 Cup (80 tbs)|
|Chopped parsley||2 Tablespoon|
Roll lamb in seasoned flour; brown with onions in hot fat in kettle.
Add carrots and boiling water; simmer slowly about 2 hours.
Make mushroom dumplings .
Remove stew to hot platter, surround with dumplings and sprinkle with parsley.