_2 cups chopped cooked lamb_
_2 tablespoons lard or drippings_
_2 tablespoons grated onion_
_½ cup canned tomatoes_
_1 teaspoon salt_
_¼ teaspoon pepper_
_1 No. 303 can lima beans, drained_
_2 tablespoons butter or margarine, melted_
_1 Recipe Biscuits (see p. 40)_
_¼ cup catchup_
Brown lamb lightly in lard or drippings. Add onion, tomatoes,
seasonings, lima beans and butter or margarine. Pour into 1-quart
casserole. Make biscuit dough. Roll dough ½-inch thick, spread with
catchup and roll as jelly roll. Cut into 1-inch slices and place cut
side down over hot meat mixture. Bake in a hot oven (425° F.) 25 to 30
minutes, or until biscuits are done. 6 servings.