Dill Meat - Fricassee - cooking recipe

Ingredients

about 2 lb. lamb (on the bone)
water (enough to cover the meat)
salt
8 white peppercorns
1 small peeled carrot
1 leek, cut into pieces

Preparation

Take lamb on the bone; e.g., from the shoulder or back.
If necessary, rinse the meat under cold running water.
Place it in a saucepan.
Measure enough water to cover the meat.
Add 2 teaspoons salt per 1 quart of water.
Bring to a boil.
Skim off thoroughly.
Add peppercorns, carrot and leek.
Cover the saucepan and let the meat simmer over a low heat until tender (1 to 1 1/2 hours).
Strain the liquid.
Keep the meat hot.
Make the gravy.