2 cups of water, and salt and pepper.
1-1/2 pounds of lean mutton or lamb cut into 2-inch pieces.

Fry the onions in the butter, add the meat, and brown; cover with water
and cook until the meat is tender. Serve with a border of Lima beans,
seasoned with salt, pepper, butter, and a little chopped parsley. Fresh,
canned, dried, or evaporated Lima beans may be used in making this dish.


MEAT SALADS

Whether meat salads are economical or not depends upon the way in which
the materials are utilized. If in chicken salad, for example, only the
white meat of chickens especially bought for the purpose and only the
inside stems of expensive celery are used, it can hardly be cheaper than
plain chicken. But, if portions of meat left over from a previous
serving are mixed with celery grown at home, they certainly make an
economical dish, and one very acceptable to most persons. Cold roast
pork or tender veal--in fact, any white meat can be utilized in the same
way. Apples cut into cubes may be substituted for part of the celery;
many cooks consider that with the apple the salad takes the dressing
better than with the celery alone. Many also prefer to marinate (i.e.,
mix with a little oil and vinegar) the meat and celery or celery and
apples before putting in the final dressing, which may be either
mayonnaise or a good boiled dressing.


MEAT WITH EGGS

Occasionally eggs are combined with meat, making very nutritious dishes.