Can you digest another warmed-over dish of lamb? This time have the
slices thick rather than thin, and put them in a stewpan with enough
sherry wine to cover them. Cover closely, and let heat slowly while
you are tossing together, in a little butter, some minced boiled onion
and button mushrooms. Color slightly, and moisten with a little rich
stock. Take up the slices of lamb, arrange in a circle on a dish, fill
the centre with the onions and mushrooms, pour the wine over all, and
take the trick. It's yours. In case you don't like as much wine as is
required to cover the lamb, use half wine and half water, and the
juice of a lemon.