Stewed Lamb with Mushroom Sauce.
Let your butcher take out the bones from the lower side of a shoulder of lamb, leaving in the shank. Fill the cavity thus left with a good force-meat of crumbs, chopped pork, and sweet herbs, and sew the meat edges together to hold it in. If you have no gravy ready make a pint on Saturday of the lamb trimmings and a few veal-bones, with seasoning. It need not be strong. Put the lamb into a broad pot, with some thin slices of fat pork laid in the bottom; pour in the gravy, cover tightly, and stew gently one hour. Turn the meat then, and cook twenty minutes longer. Lay the lamb upon a hot dish, and butter it all over. Cover, and keep warm over hot water while you make the sauce. Have ready half a can of mushrooms, boiled and chopped. Strain the gravy left in the pot, add the mushrooms, and stew five minutes; thicken with browned flour; boil up and pour over the lamb. Garnish with alternate slices of green pickle and boiled beets.