Recipe - Bucks County Lamb Stew

3 tablespoon Corn oil
2 pound Lamb stew meat; cut in 2"
cubes
1 Beef bouillon cube
2 teaspoon Salt
1 Bay leaf
One fourth teaspoon Crushed thyme
4 One half cup Water
6 Carrots
12 small White onions
One fourth cup ArgoKingsford Corn Starch

(a 1930 classic from ArgoKingsford Corn Starch package)

In skillet, heat oil over medium heat. Add beef; brown on all sides. Add
next 4 ingredients & 4C water. Cover & bring to boil. Reduce heat & simmer
1One half hours. Add carrots & onions. Simmer One half hour or til tender. Mix corn
starch and 1/2C water. Stir into beef mix. Bring to boil, stirring
constantly; boil 1 min. Makes 6 servings.

Posted to KitMailbox Digest by "Dan/Trina D." itisme@swbell.net on Sep
13, 1997