Lamb Stew
1 1/2 to 2 pounds lean boneless lamb,
    from leg or breast, cut into cubes
Well-seasoned flour
vegetable oil
Lamb bones, reserved from leg or breast
1 cup celery, chopped
1 onion, peeled, chopped
1 bay leaf
4 sprigs parsley, chopped
10 to 12 bruised peppercorns
Salt, to taste
Water
1 (10 3/4 ounce) can chicken broth (optional _
3 or 4 carrots, scraped, cut into large pieces
3 large stalks celery
2 large onions, peeled, cut in large pieces
1 cup frozen or fresh peas
Parsley Dumplings

Trim all fat from lamb; dredge in seasoned flour. Brown in hot vegetable oil in skillet on all sides. Set aside browned lamb.

Meanwhile, simmer bones with chopped celery, onion, bay leaf, parsley, peppercorns, salt to taste and water to cover. Cover, simmer (do not boil) 3 to 4 hours, until stock is well flavored.

Strain stock; discard vegetables and bones. Add strained stock, a little at a time, to hot lamb. Loosen cooked flour mixture, stirring with wooden spoon. Add enough chicken stock if necessary, to make a very light gravy. Add remaining ingredients except peas and dumpling mixture. Cover simmer (do not boil) until vegetables are almost tender. Add peas and dumpling mixture. Cook until dumplings are done, about 12 minutes. Serve piping hot!

Parsley Dumplings
2 cups sifted flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 tablespoon butter
3/4 cup parsley, minced
2 egg yolks
1/2 cup cold buttermilk
Parsley, chopped, optional

Sift together dry ingredients. With knife, cut in butter until mixture resembles corn meal. Work in chopped parsley.

Beat egg yolks with buttermilk in separate bowl; add quickly to flour mixture with fork. Do not beat mixture. Drop dough by small teaspoonsful into simmering stew. Cover tightly, cook 12 minutes without peeking!

Serve hot dusted with additional parsley if desired.