1 tablespoon finely chopped onion 1 cup cold cooked lamb, cut in small cubes
2 tablespoons butter 2/3 cup boiled potato cubes 1/4 cup flour Salt and pepper
1 cup stock 1 teaspoon finely chopped parsley
Fry onion in butter five minutes, then remove onion. To butter add flour and stock, and cook two minutes. Add meat, potato, salt, and pepper. Simmer until meat and potato have absorbed sauce. Add parsley, and spread on a shallow dish to cool. Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain. Serve with Tomato Sauce.