Sift flour, baking powder and salt into bowl; rub in shortening lightly with fingers; add enough water to make dough hold together. Drop by spoonfuls into stew.
3-1/2 or 4 pounds shoulder of lamb 2 cups stale bread crumbs 1 tablespoon finely cut onion 1 tablespoon drippings 1 tablespoon chopped parsley 1 teaspoon salt 1/8 teaspoon pepper
Wipe lamb with piece of wet cheesecloth; fill pocket with dressing made with above ingredients mixed together. Sew up and put into hot oven for 20 minutes. When well seared, season and pour over 1 cup cold water and roast 45 minutes; add 1 quart white potatoes, which have been washed, pared and boiled, and roast until potatoes are brown. Add more water as needed, making 2 cups of gravy when finished. Thicken gravy by adding 1 tablespoon flour mixed with little cold water, season and cook until smooth.
Wipe beef with damp cloth, put into iron kettle or frying pan, and brown well on all sides. Add 2 tablespoons cut onion, 1 tablespoon salt, 1/4 teaspoon pepper and 2 cups boiling water; reduce heat and boil slowly 1-3/4 hours; add water as necessary, 1 cup at a time. After adding potatoes, boil 30 minutes. Place meat in center of hot platter and potatoes around edge. Mix 1 tablespoon flour with a little cold water, add to gravy and boil. Pour over meat and sprinkle with chopped parsley. Carrots cut in small pieces may be added with potatoes if desired.
Have liver cut in thin slices; wash, drain, dry and roll in flour. Put bacon thinly sliced into very hot frying pan; turn until brown and transfer to hot platter. Fry liver quickly in the hot bacon drippings, turning often. When done put on platter with bacon. Pour off all but 1 or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until brown. Add hot water gradually to make smooth gravy, season and boil 1 minute.
Wipe meat with damp cloth. Put one or two thin slices of onion on top; season with salt and pepper. Put into roasting pan in hot oven and roast for about one hour and a quarter. Reduce the heat after lamb has been roasting about 20 minutes. Serve on hot platter with brown gravy or mint sauce.
1 thin veal cutlet 1 teaspoon drippings 1 teaspoon chopped onion 1 teaspoon chopped parsley 1/2 cup bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper
Trim edge of cutlet and spread on board or platter. Fry onion in drippings until tender; add parsley and bread crumbs mixed with enough water to hold them together; spread on cutlet and roll; tie in three or four places. Dust with salt, pepper and flour. Place in pan; add 1/2 cup hot water; put into hot oven and roast 35 to 45 minutes, adding water if needed. Remove to hot platter. Serve with tomato sauce.