Fricassee of Lamb with Brown Gravy

Order three pounds lamb from the fore−quarter, cut in pieces for serving. Wipe meat, put in
kettle, cover with boiling water, and cook slowly until meat is tender. Remove from water,
cool,
sprinkle with salt and pepper, dredge with flour, and sauté in butter or mutton fat. Arrange on
platter, and pour around one and one−half cups Brown Sauce made from liquor in which meat
was cooked after removing all fat. It is better to cook meat the day before serving, as then fat
may be more easily removed.