Norwegian Lamb or Mutton Stew

 Norwegian Lamb or Mutton Stew 

2 lbs forequarter mutton or lamb 

4 tablespoons flour 

Salt to taste 

1 medium sized cabbage 

Cold water to almost cover 

Potatoes

Cut the meat and cabbage in small pieces. Line the bottom of a stewpan with the meat, then a layer of cabbage, and sprinkle with most of the flour and salt .Add another layer of meat .cabbage, flour and salt, as before .Add enough cold water to be even with top layer. Bring to a boil, and cook slowly 2 1/2 hours. Stir as little as possible. Serve with boiled potatoes. I boil my potatoes with the meat and cabbage, cutting them in halves, and putting them in the last half hour.. See Menu XIV 

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