• 1- 1/2 pounds neck or breast of lamb
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons flour
• 3 tablespoons bacon drippings
• 2 onions, sliced
• Meat stock or water
• 1 turnip, diced
• 2 carrots, diced
• 1 stalk celery, diced
• Sprig of parsley
• 2 cups cubed potatoes
• 1 Irish stew dumplings

Cut the meat into small pieces, salt & pepper, and dredge with flour.  Melt bacon drippings in heavy skillet and brown the meat; add onions and brown slightly.  Add the turnip, carrots, celery and parsley; simmer for 2 hours.  Add the cubed potatoes and cook more rapidly until potatoes are done. Thicken the liquid with flour if necessary and serve stew with dumplings. Serves 6.

(recipe from “the Sears Roebuck and Co. – The Kenmore Cook Book” – first published in 1939, my edition copyright 1947)