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Ragout of Lamb

(Germany.) Cover 2 pounds of the breast of lamb with cold water, and simmer for ten minutes. Throw away this water, and cut up the meat into pieces. Add 1 sliced onion, a carrot, a piece of celery, parsley, sweet marjoram, pepper, and salt. Cook these with a little butter, and the meat, 10 minutes; dredge with flour, add 1/2 pint mutton broth--or hot water--and stew until tender. Take out the meat, add yolks of 2 eggs and a tablespoonful of vinegar to the sauce, strain it, and pour over. Serve with sorrel.