Bordered Lamb

Serves 4

400 g cold cooked lamb
1 tbls mushroom ketchup or Worcestershire sauce
salt and pepper
400 g creamed potatoes or boiled rice
1 small onion (50 g approx)
1 tbls dripping or lard
375 ml lamb gravy or stock made with bones and trimmings from cooked meat
1 tbls plain flour

Cut the meat into 2 cm cubes. Skin and chop the onion finely. Melt the dripping or lard in a saucepan. Add the onion and fry gently until softened but not browned. Stir in the flour and fry gently until browned. Gradually add the gravy or stock, ketchup or sauce, season to taste, and stir until boiling. Reduce the heat and simmer for 10 minutes. Put in the meat and return to simmering point. Cover the pan and simmer very gently for 30 minutes. Spoon or pipe hot creamed potatoes or arrange boiled rice in a border on a warmed serving dish. Pour the cooked lamb into the centre and garnish, if liked, with sippets of toast.