2 tbsp. shortening
2 lb. lamb shoulder, cut into 2" cubes
4 c. water
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
3 med. carrots, cut into 1" slices
1 md. onion, thinly sliced
1 med. potato, pared & cut into 1" cubes
1 c. peas
2 tbsp. Bisquick
1/4 c. water
2 c. Bisquick
1/4 c. snipped parsley
2/3 c. milk

1. Melt shortening in large skillet; brown meat well. Spoon off drippings.

2. Add 4 cups water, salt, pepper and bay leaf. Heat to boiling; reduce heat. Cover and cook about 2 hours, stirring occasionally.

3. Stir in carrots, onion and potato; cook 20 minutes longer. Stir in peas.

4. Blend 2 tablespoons Bisquick and 1/4 cup water; stir into stew. Cook over medium heat until mixture thickens and boils.

5. Stir 2 cups Bisquick, parsley and milk into a soft dough. Drop dough by spoonfuls onto boiling stew.

6. Cook, uncovered over low heat 10 minutes; cover and cook 10 minutes longer. 6 servings.