1/2 cup flour
2 teaspoons salt
1/4 teaspoon pepper
3 pounds lamb for stew, cut in serving pieces
3 Tablespoons fat
1/2 cup sliced onions
Boiling water to cover, about 2 1/2 cups
6 medium potatoes, peeled and diced
2 carrots, scraped and diced
2 or 3 white turnips, quartered
Blend the flour, salt and pepper and dredge the meat in the flour mixture.
Brown in the hot fat in a skillet.
Transfer to a heavy pot.
Cook onion in fat until lightly colored, then add to the meat.
Add boiling water to cover meat, cover pot tightly, simmer at low heat 1 1/2 to 2 hours.
Blanch potatoes by covering them with boiling water; drain.
Add potatoes, carrots and turnips to stew during the last 20 minutes.
Cook until vegetables are tender.
To thicken sauce, blend part of the flour mixture used for dredging the meat with sauce from the pot to make a thin paste, add this to the sauce in the pot, simmer until thickened.