A complete meal in one pot, this dish was customarily used during the potato picking season, when it could be kept hot over an open fire and the pickers could help themselves as they finished a hard day in the field.
Ingredients:
1/2 lb bacon pieces
1/2lb cubed lamb (uncooked)
1lb potatoes
1lb carrots
1lb onions
4 leeks
2 pints water
1/2lb swede or turnip
1oz butter
1oz wheaten flour
salt and pepper to taste
Cooking Instructions:
Fry and brown the meats with melted butter in a large pot
Add the peeled and cubed vegetables, water and seasoning to the pan