Stewed Lamb, Peruvian Style

Cut up into inch and a half squares one leg of raw yearling lamb; season the pieces with salt, pepper, allspice, two ounces of minced onions and squeeze the juice of a lemon over; let macerate in this for two hours, then drain them off and fry in butter; moisten with stock (No. 194a) and espagnole sauce (No. 414)--half of each--to three-quarters of the height of the meats, then cook in a slow oven. After the meat is done, skim the fat from the stock and add to the stew one quart of cooked Lima beans (No. 2699); let the whole simmer on the range for fifteen minutes, then dress with the sauce and garnish around with sweet peppers fried in oil.