Stewed Lamb, Duglere

Have an equal weight of the rack, breast, and loin of lamb; suppress the skin from the rack, also the chine bone, and cut the ribs quite short nearly level with the large fillet, then divide these meat across in even pieces each one being an inch and a quarter wide. Cut the breast into inch and a half squares after paring and suppressing the skin; cut off all the fat from the loin and remove the skin and chine bone, then divide it into inch and a quarter wide pieces. Fry these meats colorless in either lard or butter with two medium onions, one small carrot cut lengthwise in four and a pinch of sugar; when they begin to brown drain off the fat and moisten to half the heighth with stock (No. 194a) adding a garnished bouquet (No. 123); let the liquid fall to a glaze not allowing it at any time to cook too fast, and keeping it well covered; have the meats brown nicely, then remoisten to their heighth and reduce this liquid. When half cooked drain off the piece to pare and return them again to the saucepan with the broth and half a bottleful of white wine; when the meat is thoroughly done and the liquid reduced to half, throw in some fresh green peas, young carrots, small onions, small new potatoes and new flageolet beans, first putting in those taking the longest to cook, having previously browned the onions in a frying pan. Finish cooking. Dress the meats around the vegetables, skim the fat from the stock and strain it over all.