Stewed Lamb, Parisian Style

Bone and cut off all fat and sinews from a shoulder of lamb; divide it into one inch and three-quarters pieces and fry these either in butter or good fat; when the meat is a golden color, drain off all the fat and moisten with one quart of brown sauce (No. 414), a pint of stock (No. 194a) and a pint of white wine; add a bunch of parsley garnished with thyme, bay leaf and garlic, salt and pepper. Boil, skim and simmer, and after it has been cooking for three-quarters of an hour put in forty small onions fried in butter and as many potato balls, three-quarters of an inch in circumference, half a pint of tomato puree (No. 730), and a pound of small, cooked mushroom heads; it takes about an hour and a half to cook this stew properly. When cooked remove the bunch of parsley, skim off the fat from the stew and dress in the center of a dish, surround it with the vegetables and pour the strained sauce over all.