This is said by one of our French authors to be the ancient dish of gallimaufry a la Languedocienne. It does not hurt anybody to eat it, however, and only costs 10 or 12 cents with all its wealth of name thrown m.

Take some pieces of cold lamb; about 1 pound of clear meat will do and it may be the neck or shoulder that was boiled until just done in the soup boiler. Shave off the dark portions and cut the meat in Luge dice. Cut an equal amount of raw potatoes the same way and put both on to boil with clear broth or water barely to cover. Put in a small onion cut up and if to be true to name a clove of garlic and sprig of green thyme and little chopped parsley. When it has stewed until the potatoes are done, season with pepper and salt and thicken it slightly if' the potatoes have not boiled away and thickened it already. It is a neat looking little stew and good for a family supper.

656 - Corned Beef Stew With Potatoes

Called also hashed corned beef. Make same as the lamb "gallimaufry" No. 618; of equal quantities of corned beef with some fat upon it and potatoes all cut in neat dice shapes.