Chop two onions fine, and fry in a saucepan with two ounces of butter for five minutes. Add two table-spoonfuls of flour, stirring well for two minutes. Moisten with a pint of broth (No. 99), and two tablespoonfuls of Parisian sauce, a bouquet (No. 254), and season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Stir until it comes to a boil. Then cut two pounds of cooked lamb in small pieces, either from the shoulder or leg, mince finely, and add to the sauce. Cook twenty-five minutes, and serve with chopped parsley sprinkled over.