5 large neck slices of lamb (2 1/2 lbs). Have butcher cut them about 1 inch thick.
2 tbsp shortening
2 cps tomato juice (may be omitted)
3 cps water
1 tbsp salt
1/4 tsp pepper
3 large potatoes, quartered.
5 carrots, halved
8 small onions
2 cps celery cut in 2-inch pieces
2/3 cp water
1/2 cp all-purpose enriched flour.

Instructions

1 - Brown lamb quickly in hot shortening on both sices of skillet.
2 - Place meat in deep well cooker or large covered kettle.
3 - Add tomato juice and 3 cps water, salt and pepper.
4 - (If tomato juice is omitted, add 2 extra cups of water.)
5 - Cover, bring to a boil on high heat, then turn heat to low and cook 1 hour.
6 - Add onions, potatoes, carrots, and top with celery.
7 - Return to high heat until boiling, then to low heat and cook 20 minutes.
8 - Mix flour with 2/3 cp water to make smooth paste. Add gradually to hot liquid.
9 - Turn to high heat and drop dumplings on top of vegetables.
10 - Cover and cook for 15 minutes. Garnish with celery tops.
11 - For dumplings, sift 2 cps of all-purpose enriched flour with 3/4 tsp of salt
and 4 tsp baking powder, work in 3 tbsp shortening, adn add 1 cp of liquid (water or milk).
12 - Drop the dumpling batter by spoonfuls over the stew, cover tightly
to hold the steam, and cook for 15-20 minutes, or until dumplings are done.