Recipe - Mutton Stew

1 small Leg lamb
2 Halved medium onions
Salt
Pepper
2 Stalks coarsely chopped
celery
6 Halved potatoes
4 Slicedthick carrots (up to
6)
1 Cabbage cut or sliced up 7 times
1 cn (large) stewed tomatoes

These are from the American Indian Society Cookbook. It was published in
December 1984. If anyone wants the complete book (approximately 80 pgs/
150 recipes) the address for inquiry is

American Indian Society of Washington, D.C.
519 5th Street, S.E.
Washington, D.C. 20003

Cut meat off the leg of lamb. Crack the bones. Put the meat and bones
together in a large with water to cover. Boil until tender. Add
vegetables and cook Three fourths hour longer. Salt and pepper to taste.

Linda Begay Navajo

Posted to FOODWINE Digest 18 October 96

Date: Sat, 19 Oct 1996 16:57:40 0400

From: Garry Howard g.howard@IX.NETCOM.COM