2 tbsp. shortening
2 1/2 lb. boneless lamb (cut in 1 1/2 inch cubes)
1 tbsp. salt
1/8 tsp. pepper
4 sm. white turnips (1/2 lb.)
4 lg. carrots (3/4 lb.)
2 lg. onions
4 med. potatoes (1 1/2 lb.)
2 tbsp. chopped parsley
1/4 c. flour

Heat shortening in Dutch oven over high heat. Reduce heat to medium and add half of the lamb cubes. Cook until browned on all sides. About 10 minutes. Remove to bowl. Brown rest of lamb. Return all meat to Dutch oven. Sprinkle with salt and pepper. Stir in 3 cups of water. Bring to boil. Reduce heat, simmer, covered for an hour. Meanwhile, pare turnips, cut crosswise into 1/2 inch slices. Pare carrots, slice on the diagonal a 1/2 inch thick. Peel and quarter onions and potatoes. Place vegetables in plastic bag. Set aside until meat has cooked an hour. Add all vegetables to meat. Return to boiling. Reduce heat and simmer, covered 40 minutes or until meat and vegetables are tender. In small bowl, stir flour into 1/4 cup cold water until smooth. Slowly add to meat mixture, stirring constantly. Boil gently 1 minute. Add parsley. Makes 6 servings.