1 pound lamb (fresh or cooked) Butter

Salt and pepper

2 carrots cut in cubes

2 tablespoons chopped onion 1 tablespoon drippings 1 potato cut in cubes 1 cup brown sauce

1 tablespoon currant jelly

Have the lamb cut in a slice or slices one or one and a half inches thick; sear in a frying pan; put in the casserole, brushing first with butter and seasoning. Cook until tender; parboil the carrots and saute them in the drippings with the onion; add the carrots, the potatoes and brown sauce to the meat; cook until the potatoes and carrots are tender and serve from the casserole.