Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Lamb Stew

• 2 pounds breast of lamb
  2 cups boiling water
  2 cups potato cubes
  2 tablespoons butter or pork fat
  ½ cup sliced onion
  2 tablespoons rice
  1 cup strained tomato
  salt and pepper

Brown the onions in hot fat, cut meat in two-inch pieces, add to onions, cover with hot water, and simmer two hours. Parboil potatoes. Add rice when meat has cooked one hour. Add parboiled potatoes one half hour before serving. Add tomato ten minutes before serving. Season with salt and pepper. The tomato may be omitted and one cup of water substituted.