Blanquette of Lamb

• 2 lb. fleshy lamb-loin, neck or breast
• salt and pepper
• 1 <

Cut the meat into pieces about 2 in. square and put into a stew-pan with salt, sliced onion, herbs, peppercorns and nutmeg. Just cover with cold stock or water and simmer until tender—about 2 hr. When the meat is cooked, melt the butter in a saucepan and stir in the flour. Cook for a few minutes withou