Recipe - Lamb And Cabbage Stew

3 kg Sliced lamb; (shoulder neck
or
; breast) (6One half lb)
3 kg Cabbage; (One half lb)
Salt
1 tablespoon Black peppercorns
1 l Boiling water; (1 Three fourths pints)
150 ml Flour; (One fourth pint)
125 ml ) cold water; (4 1/2fl oz)

Cut the cabbage into large wedges. In a wide heavy pot, layer the meat with
the cabbage, sprinkling each layer with salt and peppercorns. Then add
boiling water. Bring to the boil and simmer until the meat is tender
about 1 One half hours. Season with salt and pepper. The stock should be quite
peppery. Stir the flour into the cold water and then stir into the pot to
thicken. Bring to the boil.

Serve with boiled potatoes.

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