Stew

Heat shortening in a Dutch oven or a large pot; add garlic and meat and brown very well on all sides.

Add salt, pepper, lemon juice and bay leaf; stir in about 1 1/2 cups boiling water, or enough to just barely cover mixture in pan.

Cover and reduce heat to low; simmer about 1 hour for lamb or 2 hours for beef.

Uncover and remove bay leaf; add potatoes, carrots and celery.

If necessary, add a small amount of boiling water, not more than 1 cup should be required.

Cover and continue cooking over low heat for 25 minutes, or until vegetables are well done.

Add peas. Stir flour into cold water to make a paste.

Add to stew to thicken.

Add additional seasonings, if desired before serving. Makes 6 to 8 servings.