Irish Stew With Dumplings

Ingredients

• 1 1/2 lbs lamb (neck or breast)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons flour
• 3 tablespoons bacon drippings
• 2 onions, peeled and sliced
• stock or water, to cover
• 1 turnip, peeled and diced
• 1 stalk celery, diced
• 2 carrots, peeled and diced
• 2 cups potatoes, peeled and cubed
• parsley sprig

Irish stew dumplings

• 1 cup flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon bacon drippings
• 1/3 cup milk (up to 1/2 cup)

Directions

1. 1

   For the stew: cut the meat into small pieces, season and dredge with flour.

2. 2

   Melt bacon drippings in a heavy skillet and brown the meat; add onions and cook until golden.

3. 3

   Add enough stock or water to cover meat.

4. 4

   Add turnip, carrots, celery and parsley; simmer for two hours.

5. 5

   Add cubed potatoes and cook more rapidly until potatoes are done.

6. 6

   To make the dumplings: sift dry ingredients together, cut in fat and add enough milk to give a smooth drop batter.

7. 7

   Drop by spoonfuls over the top of the stew (the stew should be kept boiling hot).

8. 8

   Cover the pot and allow dumplings to steam 15 minutes without lifting cover.