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Lamb, Breast of, Stewed, with Mushrooms

Draw out the bones, melt a little butter in a saucepan, put in the meat, and turn it about until it is equally browned all over. Sprinkle a little salt and pepper over it, and put with it a tea-spoonful of chopped parsley, a shallot (or a small onion) finely minced, and the desired quantity of mushrooms. Pour in enough stock to barely cover the meat, and simmer very gently for an hour. Add a few drops of lemon-juice to the gravy ten minutes before lifting the meat. Put the lamb on a hot dish, place the mushrooms round it, and strain the gravy over all. Probable cost, 6d. to 8d. per pound.