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Saute of Lamb, Chasseur

Procure two pounds lamb from a tender leg and cut into half-inch square pieces. Heat two tablespoons butter in a frying pan, add the lamb, season with a teaspoon salt and half teaspoon white pepper; gently toss and let slowly cook for twenty minutes, occasionally tossing meanwhile. Add ten finely chopped shallots, lightly toss, add half gill white wine and let reduce for five minutes. Then add one and a half gills tomato sauce one gill demi-glace and twelve heads finely minced canned mushrooms; lightly mix and gently cook on the range for fifteen minutes. Finely chop together two branches of parsley with half clove sound garlic and add to the lamb; mix a little, pour into a deep dish and serve.