Preparation:
Brown lamb in oil or lard with onion, garlic and carrot. When
vegetables are soft and meat is getting tinges of brown add salt to
taste, parsley, wine and broth to cover. Cook for an hour or until
meat is getting tender. Add potatoes which have been previously
browned in oil. Cook until done.
I think all this talk about age is foolish. Every time I'm one year older,
everyone else is too.
Linda/Tenness |
