Take a few small courgettes, peel them and cut them into long thin slices; soak them for half an hour in cold salted water, then fry them. Mince finely remnants of roast lamb, add a little of the stock, grated nutmeg and salt and pepper. Butter a fireproof dish, put in a layer of minced lamb, a few slices of courgettes, a little grated cheese, more minced meat, and so on till the dish is full, a little grated cheese and bread-crumbs on the top, and cook for half an hour in a moderate oven. Serve in the fireproof dish, or turn it out, if you prefer, in the serving dish, in which case it should be cooked in a charlotte mould well buttered and sprinkled with breadcrumbs. This dish can be done quite effectively with vegetable marrow, which is, I understand, a kind of grown-up courgette.