Hashed Lamb and Broiled Blade-Bone

Ingredients

• The remains of a cold shoulder of lamb
• pepper and salt to taste
• 2 oz butter, about 1/2 pint of stock or gravy
• 1 tablespoonful shalot vinegar
• 3-4 pickled gherkins

Instructions

1. Take the blade-bone from the shoulder, and cut the meat into collops as neatly as possible.
2. Season the bone with pepper and salt, pour a little oiled butter over it, and place it in the oven to warm through.
3. Put the stock into a stewpan, add the ketchup and shalot vinegar, and lay in the pieces of lamb.
4. Let these heat gradually through, but do not allow them to boil.
5. Take the blade-bone out of the oven, and place it on a gridiron over a sharp fire to brown.
6. Slice the gherkins, put them into the hash, and dish it with the blade-bone in the centre.
7. It may be garnished with croutons or sippets of toasted bread.