LAMB, Stewed Breast of.
Ingredients.—1 breast of lamb, pepper and salt to taste, sufficient stock to cover it, 1 glass of sherry, thickening of butter and flour. Mode.—Skin the lamb, cut it into pieces, and season them with pepper and salt; lay these in a stewpan, pour in sufficient stock or gravy to cover them, and stew very gently until tender, which will be in about 1½ hour. Just before serving, thicken the sauce with a little butter and flour; add the sherry, give one boil, and pour it over the meat. Green peas, or stewed mushrooms, may be strewed over the meat, and will be found a very great improvement. Time.—1½ hour. Average cost, 10d. per lb. Sufficient for 3 persons. Seasonable.—Grass lamb, from Easter to Michaelmas.
Lamb, to Carve.—Leg, loin, saddle, shoulder, are carved as mutton.