Irish Stew with Dumplings

Wipe and cut in pieces three pounds lamb from the fore−quarter. Put in kettle, cover with
boiling
water, and cook slowly two hours or until tender. After cooking one hour add one−half cup
each
carrot and turnip cut in one−half inch cubes, and one onion cut in slices. Fifteen minutes
before
serving add four cups potatoes cut in one−fourth inch slices, previously parboiled five
minutes in
boiling water. Thicken with one−fourth cup flour, diluted with enough cold water to form a
thin
smooth paste. Season with salt and pepper, serve with Dumplings.