Stewed Leg of Lamb with White Sauce (Entrée)*

hour.

Method

Choose a small plump leg of lamb, not much exceeding five pounds in weight; put it into a vessel nearly of its size, with a few trimmings or a bone or two of undressed veal if at hand; cover it with warm water, bring it slowly to a boil, clear off the scum with great care when it is first thrown to the surface, and when it has all been skimmed off, add a faggot of thyme and parsley, and two carrots of moderate size. Let the lamb simmer only, but without ceasing, for a hour and a quarter; serve it covered with béchamel, or rich English white sauce, and send a boiled tongue to table with it, and some of the sauce in a tureen.

* This may be served as a remove in a small unceremonious dinner.

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