Irish Stew with Dumplings | Public Domain Recipes

Ingredients

• 3 tablespoon fat
• 2 1/2 pound boned lamb, cut in 2-inch cubes
• 1 teaspoon salt
• 1/8 teaspoon pepper
• boiling water
• 8 small carrots, cut in halves
• 1 cup diced celery
• 1/2 cup diced onion
• 1 cup fresh or quick-frozen peas
• 1 1/2 teaspoon celery salt
• dumpling batter