Boiled Neck of Lamb with Parsley Sauce

  Boiled Neck of Lamb with Parsley Sauce

3 lbs neck of lamb in one piece 

1 onion 

Little flour 

2 tablespoons chopped parsley 

Salt to taste  

Put lamb into kettle with boiling water, add onion, cut fine and boil gently till tender. After three quarters of-an-hour, an add salt. When meat is done. remove to hot platter. and keep warm until to serve. Thicken broth with mixed smooth with a little water. Let it boil a few minutes, then add parsley and pour over lamb. 

The recipe found in

FROM CRIB TO COLLEGE The PARENTS Magazine Title registered US Patent Office and in Canada;February 1929 VOL IV No 2