2 lb. lamb breast cut in 1 to 2 inch pieces
4 tbsp. flour
3 tbsp. lard or shortening
Salt
Pepper
Thyme
6 carrots (sliced)
6 whole sm. onions
3 potatoes (halved)
3 stalks celery (sliced)

Roll meat in flour, brown in lard in 5 quart Dutch oven. SEASON GENEROUSLY with salt, pepper and thyme. Cover meat with water and simmer 1 1/2 hours. Add vegetables and 1 teaspoon salt. Cook 45 minutes longer. Drop dumplings into simmering stew by tablespoon and cover tightly. Cook 12 to 14 minutes without removing cover.

DUMPLINGS:

Sift together:

1 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder

Add to make soft dough:

1/2 c. milk
2 tbsp. melted shortening