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Blanquette of Lamb

Remove the meat from two shoulders of lamb, cut it into moderate-sized squares and steep them in water for one hour. Place the meat in a stewpan, cover it with a little water or broth and one teacupful of white wine. When the liquid boils strain the broth through a sieve into a basin and allow it to remain for a few minutes to settle. Put one chopped onion into a stewpan with a little butter and fry till browned; then mix the meat with it and fry them together for a few minutes. Sprinkle in a little pepper, salt and flour and pour in by degrees enough of the broth to reach the top of the meat; add a few cloves and peppercorns, some trimmings of mushrooms and a few sprigs of parsley and bay leaf. Place the stewpan over the fire and let the contents boil quickly for ten or twelve minutes in order to reduce the liquor to one-fourth; then move the stewpan to the side of the fire and finish cooking the meat. When done skim the fat off the sauce, stir in three eggs that have been beaten with some milk and continue stirring over the fire until thick, taking care that it does not boil; grate in a little nutmeg, remove the meat from the stewpan with a fork, arrange it on a hot dish, strain the sauce over, sprinkle a little parsley on the top, and serve.