Charmarchaunt¹²

• 2 lb/900 g lean lamb, cubed
• 6 oz/150

Put the meat in a pan, cover with water, and simmer for some 1½ hours until tender.

Scald the bread with some of the stock, beat until smooth [rub through a sieve], add the salt and herbs, return to the meat, stir while simmering for 5 minutes, then serve.