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Lamb, Stewed Breast of

IN- GREDIENTS for dish for 4 persons.-1 breast of lamb, pepper and salt to taste, sufficient stock to cover it, 1 glass of sherry, thickening of butter and flour. AVERAGE COST, 10d. per lb.

Skin the lamb, cut it into pieces and season them with pepper and salt; lay these in a stewpan, pour in sufficient stock or gravy to cover them, and stew very gently until tender, which will be in about 1½ hour. Just before serving, thicken the sauce with a little butter and flour; add the sherry, give one boil, and pour it over the meat. Green peas or stewed mushrooms may be strewed over the meat, and will be found a very great improvement.

TIME.-1 hour. to Michaelmas.

SEASONABLE.-Grass lamb, from Easter