6 quarts cooked lamb, or lamb and other meat 3 quarts strained tomato 11 quarts brown gravy

1 cup barley flour 1 1/2 tablespoons salt 1 teaspoon pepper 1/2 cup chopped parsley

Chop meat before measuring. Mix flour with seasonings, stir until smooth with a little cold tomato juice; add boiling tomato, brown gravy, lamb, and parsley. Pour into baking dishes, sprinkle with soft, dark bread crumbs; bake until crumbs are crisp. Crumbs may be omitted.