Description Edit

Ingredients Edit

Directions Edit

  1. Mix Lamb with butter and onions together. Cook and stir until lightly browned.
  2. Roll in flour, stir some times, then add milk and a little water.
  3. Simmer over low heat until heated through.
  4. Remove from heat. Let cool and roll in eggs and lemon-juice.
  5. Stirring eggs and lemon-juice in chinaware, with a little cold water and rolling in gravy of meat.
  6. Mix this stock with Lamb and roll in butter and cutting parsley and in the end sail pepper.
  7. Serve it its sauce.
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