Assuming I even got that much of the handwriting correct.
From a box sold in Christine, North Dakota.
2 lbs. boneless lamb, stew cut.
Shake in flour; season. Brown in little butter some cut up onion. Add H20, cover pan.
Boil [spud?] cut like small size sp. [?]
1/2 lb. of small white onions
carrots, whole or cut in two
Boil separately; chicken gravy. Add B.W. extract or Kitchen Bouquet for color. Meat in center of platter–vegetables–pour gravy.