Stewed Breast of Lamb

Ingredients

• 1 breast of lamb
• pepper and salt to taste
• sufficient stock, No. 105
• to cover it
• 1 glass sherry
• thickening of butter and flour

Instructions

1. Skin the lamb, cut it into pieces, and season them with pepper and salt;
2. 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.
3. Just before serving, thicken the sauce with a little butter and flour;
4. add the sherry, give one boil, and pour it over the meat.
5. Green peas, or stewed mushrooms, may be strewed over the meat, and will be found a very great improvement.