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Lamb Saute, German Style

Cut meat from leg of lamb left over from yesterday in half-inch pieces. Place in a frying pan two finely sliced white onions with two tablespoons melted lard and fry for five minutes, tossing once in a while, then add the lamb. Season with half teaspoon salt and three saltspoons pepper, toss a little, then cook ten minutes, occasionally tossing meanwhile. Add two tablespoons good vinegar, two gills demi-glace, twelve medium, sliced vinegar pickles and a half teaspoon chopped chives, mix well and slowly cook for ten minutes, frequently mixing, transfer stew to a deep dish, arrange spatzeles around lamb and serve.