sufficient stock, No. 105, 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
1-1/2 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_.--1-1/2 hour. _Average cost_, 10d. per lb.
_Sufficient_ for 3 persons.
_Seasonable_,--grass lamb, from Easter to Michaelmas.
LAMB CHOPS.