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Lamb, Stewed, with Mushrooms

Take the bones from a breast of lamb, season the meat with a little pepper and salt, and fry it in hot fat until it is lightly browned on both sides. Take it up, drain it from the fat, and put it into a stewpan with three or four thin slices of fat bacon, and as much white stock as will barely cover it. Add a pound of button-mushrooms, a dessert-spoonful of finely-minced parsley, five or six chives, a tea-spoonful of salt, and six peppercorns. Let the liquid boil up, then draw the pan to the side of the fire, and stew gently for an hour and a half. Take the lamb up, place it on a hot dish, squeeze the juice of a lemon over it, and strain the sauce to serve with it, first taking out the mushrooms to place round the meat. If preferred, half a dozen black truffles cut into slices may be substituted for the mushrooms. Probable cost, 6d. to 8d. per pound. Sufficient for three or four persons.