Blanquette of Lamb

Cut remnants of cooked lamb in cubes or strips. Reheat two cups meat in two cups
sauce,−sauce made of one−fourth cup each of butter and flour, one cup White Stock, and one
cup of milk which has been scalded with two blades of mace. Season with salt and pepper,
and
add one tablespoon Mushroom Catsup, or any other suitable table sauce. Garnish with large
croûtons, serve around green peas, or in a potato border, sprinkle with finely chopped parsley.