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LAMB, COLD (en Blanquette)

Take some cold lamb, mince it finely, and season it with a little salt and pepper. Supposing there to be a pound and a half of cold lamb, divide six large mushrooms into slices. Fry these in three ounces of butter for five minutes, then pour over them half a pint of good veal stock, mixed smoothly with a tea-spoonful of flour, and simmer gently for half an hour. Now add the minced lamb, and the well-beaten yolks of two eggs mixed with four table-spoonfuls of cream. Let these heat very gently, stirring all the time. In ten minutes the lamb will be ready to serve. Garnish the dish with slices of lemon. Probable cost, 1s., exclusive of the cold lamb. Sufficient for three or four persons.