Slice the leg of lamb, flatten, then salt the steaks; turn in flour, fry them in 1 oz. fat until brown, then place them into another pan.
Fry the tomatoes and flour in the fat, add 2 tbsp. water; boil, then strain over the steaks.
Wash and boil potatoes in their skins, peel and cut into slices; salt and fry them in hot fat with finely chopped parsley until they are nicely browned.