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Listed in: Meat / Lamb and Mutton
1-1/2 pounds lamb
1 cup sliced onions
1/2 cup cut curate
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons flour
1 quart potatoes
2 tablespoons parsley
Wipe meat, put on to boil with two quarts water, cook slowly one hour. Add vegetables, except potatoes, and seasonings. Cook until tender, remove four cups of stock for soup; to the remainder in the kettle add flour thickening and boil five minutes. Boil and mash potatoes, put around edge of an agate platter and the meat in centre. Dust with paprika and brown in moderately hot oven. Sprinkle with parsley. Time in oven, 10 minutes. Temperature, 375°. Servings, 6
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