• A breast of lamb
• 1 onion
• 2 oz. butter or fat

Prepare the meat and cut into 2-in. squares. Slice the onion, melt the fat, add the onion, bay leaves, cloves, mace, peppercorns, salt, pepper and meat. Cover and cook very gently for about ½ hr., stirring frequently. Add boiling stock or water and simmer for about 1½ hr. or until tender. Mix the flour