Rudy Vallee's Lamb Stew

Rudy Vallee's Lamb Stew

Take 5 lb. shoulder of spring lamb, cut into 3-inch squares. Season with salt, pepper, and a little garlic. Place in a saucepan with one bay leaf and brown to a golden color. Sprinkle a little flour over the meat, add enough beef stock to cover, and simmer for about 50 minutes. Then add a few carrots, a few small onions, 4 sliced parsnips, and 5 ripe tomatoes. When done serve the stew sprinkled with cooked new green peas. Serve new, small boiled potatoes on the side.