| 2 pounds shoulder trimmings | 3 potatoes sliced |
| 2 quarts boiling water | 1 cup tomatoes |
| 1 onion | 2½ teaspoons salt |
| 1 carrot | 1/8 teaspoon pepper |
| 1 white turnip | 1/3 cup flour |
Cut beef in pieces for serving, add water, and simmer two hours; put onion, carrot, and turnip through the food chopper, using coarse cutter, and add to meat; add potatoes, tomatoes, and seasonings, and cook forty-five minutes; thicken with flour mixed to a paste with cold water. Serve with Dumplings (see No. 72).
71.—IRISH STEW WITH DUMPLINGS
| 2 pounds forequarter lamb | 1 carrot |
| 2 quarts boiling water | 1 small white turnip |
| 2 teaspoons salt | 4 potatoes |
| 1/8 teaspoon pepper | 4 tablespoons flour |
| 1 onion |
Cut meat in small pieces, and trim off most of fat; cover with boiling water, and simmer for one hour; add salt and pepper, onion, carrot, and turnip cut in small cubes, and cook one hour; pare and slice potatoes, add to stew, and cook twenty minutes; thicken with flour mixed to a paste with cold water; add Dumplings (see No. 72), cover, and cook twelve minutes.
72.—DUMPLINGS
| 1 cup flour | 2 teaspoons baking powder |
| ¼ teaspoon salt | ½ cup milk or water |
Sift flour, salt, and baking powder, and mix to a soft dough with milk; drop by spoonfuls upon boiling stew; cover closely, and cook twelve minutes.
73.—LAMB BROTH WITH SPAGHETTI
| 1 quart lamb stock | 1/8 teaspoon pepper |
| ½ cup tomato | 1/3 cup spaghetti |
| 1 tablespoon chopped onion | 1 cup bits of lamb |
| 1 tablespoon chopped carrot |