Served with sprouts or carrots. 2 lb. stewing lamb (or 8 cutlets) 1 oz. seasoned flour 1 oz. fat 1/2 lb. sliced onions 3/4 pt. beef stock salt and pepper
Cut meat into 1-inch cubes. (If you use cutlets, leave them whole.) Coat meat in seasoned flour and fry in fat with onions. Put meat and onions in a casserole dish; pour stock over. Cover and simmer on top of stove, or bake in 350 degree oven, or about 2 hours or until meat is tender.
