SERVING : 4
1 kg mutton (or lamb preferably), cut into small pieces
1/2 soup spoon salt
A pinch pepper
1 and 1/2 liters White Beef Stock
– Boil the meat in a large quantity of water. When bubles begin to form, strain the contents of the saucepan and put the meat under cold running water.
– Put the meat back into the saucepan. Add the meat stock and boil for 45 minutes.
– Pour the meat and stock into a casserole. On top of the meat put the potatoes which have been peeled and cut into large slices, the onions prepared in the same way and salt and pepper.
– Cover and cook 30 minutes more in the oven.