1 kg lamb or mutton, cut into pieces
1 soupspoon butter
1 onion, finely chopped
1 soupspoon flour
5 glasses water
1 teaspoon salt
6 pieces heavy oiled paper, 30×35 cm

2 medium size carrots
1 medium size celery root
3 potatoes
1 glass green peas
2 tomatoes
1 soupspoon thyme
1 glass oil
1 soupspoon butter
1 and 1/2 glasses lamb stock
1 teaspoon salt

1 soupspoon thyme
2 cloves garlic
2 bay leaves
1/2 soupspooon pepper corn
1 bunch parsley

– Peel and dice the celery root, carrots and potatoes. Peel and seed the tomatoes and cut them into small pieces.
– Melt a soupspoon of butter in a saucepan. Brown the onions in it for 2 to 3 minutes, then the celery for 2 to 3 minutes.
– Add the salt, meat stock and cook for 20-25 minutes.
– In another pan fry the potatoes in a glass of oil.
– Partially cook the meat in butter for 8 to 10 minutes.
– Add the onion and brown for 2 minutes.
– Add the flour and stir. Then add the water, the salt and a bag of spices.
– When the water boils, remove  the scum. Cook for 1 and 20 minutes on a low heat.
– Remove the spice bag and the meat from the saucepan.
– Place the papers in front of you. In the center of each piece put some meat, over it add the potatoes, carrots, peas, celery and a few pieces of tomato. Sprinkle with thyme. Finally sprinkle with some of the sauce in which the meat was cooked.
– Make 6 packets as explained in the preceeding recipe. Place the packets on a baking dish.
– Bake for 15 minutes in a hot oven.
– Serve the packets on a plate.


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