—As directed for ragout of lamb ([No. 701]); substituting for garnishing one bunch of thoroughly scraped and well-washed oyster-plant, cut into medium-sized pieces, and cooked with the stew.
704. Stewed Lamb à la Française.
—The same as for [No. 701]; adding half a pint of carrots, half a pint of turnips, cooked with the lamb, and half an hour before serving putting in a pint of pared, small, whole, raw potatoes.
705. Stewed Lamb and Lima Beans.
—Proceed as directed for [No. 701], replacing the garnishing by one pint of cooked lima beans, added five minutes before serving.
706. Stewed Lamb, with Peas.
—The same as for [No. 701], only substituting for the garnishing one pint of green peas half an hour before the stew is ready or, if canned peas, five minutes before serving.
707. Stewed Lamb and Flageolets.
—Proceed as directed for [No. 701], only using instead of the garnishing a pint of well-soaked and drained flageolets, five minutes before serving.