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Lamb, Breast of, Stewed

Remove the skin from a breast of lamb, cut the meat into neat pieces, strew a little pepper and salt over these, place them in a stewpan with as much weak stock as will cover them, and let them simmer very gently until tender. Drain the meat, and place it on a hot dish. Thicken the gravy with a little flour and butter, add a glass of sherry or any other light wine, and boil for two or three minutes longer. Stewed mushrooms or cucumbers are a great improvement to this dish. Time to stew, about an hour. Probable cost, 6d. to 8d. per pound. Sufficient for three or four persons.