8 pounds shoulder of lamb or mutton 1 cup chopped onion 2 quarts broth or water 1 quart strained tomato

4 pounds fresh string beans 1 teaspoon pepper 3 tablespoons salt 1 1/2 cups barley flour

Have meat boned and cut in two-inch pieces. Brown in hot, oiled frying pan, put in casseroles or tightly covered kettle. Wash beans, cut in inch pieces, add to meat. Add onion, tomato, broth, and salt; bring to boil, and cook two hours, or until lamb and beans are tender. If mutton is used, it is well to cook it an hour before adding beans. If canned beans are used, drain four quarts, and add after thickening. Mix flour until smooth with cold broth, add to stew; boil five minutes, stirring constantly. If too thick, add more broth. Serve with barley or corn biscuit, or with barley dumplings.