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1 pound shoulder of lamb
1 cup string beans
1/4 cup chopped onion
2 cups canned tomatoes
1/8 teaspoon pepper
2 teaspoons salt
1 cup lamb broth
6 tablespoons flour
Cut lamb in two-inch pieces, brown in hot greased frying-pan and put in casserole. If green beans are used, wash, cut in one-inch pieces before measuring and add to lamb. If canned beans are used, add fifteen minutes before serving. Put onions, tomatoes, pepper, salt, and lamb broth in casserole with lamb. Cook until tender in moderate oven. Remove meat and vegetables to centre of platter. Thicken liquid for sauce with flour stirred to a paste with cold water. Make a border of steamed rice around the outside of platter, and pour boiling sauce over meat. Sprinkle with chopped parsley and serve at once. A simpler method is to parboil one-half cup of rice for two or three minutes in broth or water; then turn into casserole about forty minutes before serving. Time in oven, 2 hours. Temperature, 350°. Servings, 4
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