2 or 3 lbs of lamb or mutton
1/2 cp diced carrot
1/2 cp diced turnip
1 - Take 2 or 3 lbs of lamb or mutton, from a fore-quarter or neck, cut into pieces and put in enough boiling water to cover them
2 - Cook slowly for 1 hour, then add 1/2 cp each of diced turnip and carrot, and 1 sliced onion.
3 - Cook 1 hour longer, putting in 4 cps of thick slices of potato, 15 minutes before the meat is done.
4 - Season with salt and pepper and for thickening make a thin smooth paste of flour and water.
5 - Serve with dumplings, if desired.