Pot Roast of Lamb
4 lbs rolled shoulder of lamb
3 tbsp melted fat
1 qt boiling water
1 onion, minced
1/2 cp diced turnit
1/2 cp diced celery
1 1/2 tsp salt 1/2 tsp pepper 1 tsp meat sauce
1 - Order the shoulder of lamb boned and rolled.
2 - Dust it with salt and pepper and brown it in the fat.
3 - Add the remaining ingredients; cover closely and simmer until the meat is tender, about 3 hrs.
4 - Strain off the vegetables and thicken the gravy with a tbsp of flour smoothed to a paste in 2 tbsp cold water