Ragout Of Lamb With Savory Dumplings
|Stewing lamb||3 Pound (breast or neck)|
|Flour||1⁄2 Cup (8 tbs)|
|Dry mustard||1 Teaspoon|
|Canned consomme||10 Ounce (1 can)|
|Hot water||2 Cup (32 tbs)|
|Lemon juice||2 Teaspoon|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Onions||6 Small, peeled|
|Potatoes||8 Small, peeled|
|Frozen peas and carrots||1 Cup (16 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
Purchase enough lamb to have a full 2 pounds of lean meat after trimming off all fat and bone.
Cut lamb into fairly uniform pieces, then roll lightly in a little flour mixed with the dry mustard.
Heat dripping in a large saucepan or Dutch oven.
Add meat and let brown slowly, turning several times.
Now add salt, consomme, hot water, rosemary, lemon juice.
Cover and simmer for 45 minutes, or until almost tender. (If using pressure cooker, allow 10 minutes).
Add celery, onions, potatoes.
Cover and continue simmering for about 15 minutes (5 minutes in pressure cooker).
Add frozen peas and carrots.
As soon as stew comes to boiling point, thicken with a smooth mixture of flour and water.
Taste and reseason.
Have ready the Savory Dumplings.
Add carefully, cover pot tightly and let steam for 15 minutes.