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Pot Roast of Lamb

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4 pounds rolled shoulder of lamb
salt and pepper
3 tablespoons melted fat
1 quart boiling water
1/2 cup diced turnip
1/2 cup diced celery
3 cloves
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon meat sauce


Dust the meat with salt and pepper and brown in the fat. Add the remaining ingredients; cover closely and simmer until the meat is tender, about 3 hours. Strain until the meat is tender, about 3 ours. Strain off the vegetables and thicken the gravy with a tablespoon of flour smoothed to a paste in 2 tablespoons cold water.

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