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Lamb Terrapin

Take slices of the meat which have been left and cut into fine dice. Two cups of these dice will be required to feed a party of eight. Make a sauce in the chafing-dish, using two tablespoons of butter, one tablespoon of flour, one teaspoon of mustard, one tablespoon of currant jelly, one tablespoon of Worcestershire sauce, a dash of paprika and salt, one cup of white stock, a quarter cup of cream and the yolks of three hard-boiled eggs pressed through a potato ricer.

Beat this with a whisk till smooth, add the diced lamb, allow it to boil up, then sprinkle in the whites of the eggs cut fine and two tablespoons of sherry.

Serve on slices of buttered brown bread toast.