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.
