This was the first appearance of the lamb in any form at this table and the little entree was quite sure to be in request; and although but a trifle to fill the bill it served as a premonition to the boarders of more lamb to come.

Took the pieces of lamb cooked in the soup stock, cut into large dice. Boiled a ladleful of stock with teaspoonful minced onion, put the cut meat in and seasoned with salt and pepper.

Made white sauce of ladleful of the finished soup (to save time) with cream, butter, thickening and scrap broken nutmeg and a tablespoon of mushroom catsup (private stock from the cook's valise) and poured it to the lamb. Serve with cut shapes of fried bread for border and a sprinkling of green peas.