Lamb and Vegetable Medley
2 cps cooked lamb cut into bite-size pieces
1 cp diced beets, drained
1 cp diced onions
2 cps sliced potatos
1 parsmip, sliced
1 tsp salt
1/4 tsp pepper
1/4 tsp powdered thyme
1/4 tsp powdered marjoram
2 cps lamb stock made from bones or gravy, or water
1 - Put lamb pieces into buttered medium casserole.
2 - Arrange vegetables around them, keeping each kind together.
3 - Sprinkle with salt, pepper, thyme, and marjoram.
4 - Pour in lamb stock or water.
5 - Cover casserole and bake (at 350 degrees F.) until lamb is tender and browned
6 - Add ,ore liquid if necesary.
7 - Do be sure to use the beets in the recipe as they add just the right taste and texture.
8 - Filling enough to serve on nippy evenings when everyone is ravenous.