Home › The World's Kitchen › Emince of Lamb, Charcutiere

Emince of Lamb, Charcutiere

Cut all the meat off leg of lamb left over from yesterday, slice it very fine and keep on a plate. Thoroughly heat two tablespoons good melted lard in a saucepan, add two finely sliced onions and two ounces raw lean bacon cut in very small square pieces, then nicely brown for ten minutes, stirring once in a while. Dredge in two tablespoons flour and briskly mix while heating for two minutes. Pour in a gill broth and one gill demi-glace, mix well until it comes to a boil, then add lamb, with ten finely sliced pickles, a half teaspoon each freshly chopped parsley and salt and three saltspoons pepper. Mix well, let gently cook for ten minutes, pour into a hot dish and serve.