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Lamb, Fricassee Of

Take a breast of lamb, cut it into small pieces about an inch and a half square, season these with a little pepper and salt, and put them into a stewpan with an onion stuck with four cloves, a sprig of basil, two bay-leaves, and three ounces of fresh butter. Cover the stewpan closely, and let it steam gently for half an hour, shaking it occasionally to prevent sticking. Pour over it a pint of boiling water, cover closely once more, and simmer for an hour. At the end of that time strain the sauce, and thicken it with a table-spoonful of flour, mixed smoothly with a little water; stir into it three dessert-spoonfuls of chopped capers; boil all two or three minutes longer, and serve on a hot dish. Garnish with parsley and slices of lemon. Time to stew, about an hour and a half. Probable cost, 10d. per pound. Sufficient for three or four persons.