1 (4-5 lb) flank of lamb
5 cloves garlic, minced
2 onions, chopped
2 or 3 potatoes
2 carrots

Take the flank of lamb and cover with cold water, cook until tender and well done. Remove bones and fat and cut into small pieces. Let water in which lamb cooked get cold and remove fat.

Take the lamb water and add onion and garlic; when water boils add 2 or 3 potatoes, peeled and diced, and 2 carrots, cut small. Simmer until the potatoes and carrots are nearly done, then add the lamb.

When the potatoes are cooked thoroughly, thicken the broth with a thin paste made of 1 tablespoon flour and water.

Season well with salt and pepper and pour into casserole. Cover with either a crust made with pastry, baking powder biscuit mixture or mashed potato.

Roast in a hot oven 400°F to 450°F oven until well browned.