Salmi of Lamb

Cut cold roast lamb in thin slices. Cook five minutes two tablespoons butter with one−half
tablespoon finely chopped onion. Add lamb, sprinkle with salt and pepper, and cover with one
cup Brown Sauce, or one cup cold lamb gravy seasoned with Worcestershire, Harvey, or
Elizabeth Sauce. Cook until thoroughly heated. Arrange slices overlapping one another
lengthwise of platter, pour around sauce, and garnish with toast points. A few sliced
mushrooms
or stoned olives improve this sauce.