Stewed Breast Of Lamb

Ingredients

One breast of lamb, pepper and salt to taste, sufficient stock to cover it, thickening of butter and flour.

Method

Skin the lamb and cut it into pieces, and season them with pepper and salt; lay these in a stewpan with sufficient stock or gravy to cover them, and stew gently for an hour and a-half. Just before serving, thicken the gravy with a little butter and flour, give one boil, and pour it over the meat. Have ready a pint and a-half of green peas and lay them over and around the meat. A few stewed mushrooms will be found an improvement if they can be obtained, but they are not necessary for this dish.

Minced Lamb, With Poached Eggs

Ingredients

Remains of cold roast lamb, 1 good cup of gravy, pepper, salt, seasoning of mint, poached eggs, buttered toast.

Method

Trim the meat and mince it finely, well season with pepper, salt, and a little mint. Put the gravy into a saucepan (make it from the bones if you have no other), and let it get hot; then stir in the mince, and let all become very hot, but do not let it boil, thicken with a little browned flour, and pile on a flat dish. Have ready a few slices of buttered toast, cut into neat squares, lay a poached egg on each, place these around or upon the mince, and serve.