1 1/4 lb Minced lean lamb
3 Spring onions — finely
Chopped 2 oz Fresh bread crumbs
2 tb Parsley — fresh fine
Chopped Salt and pepper —–MUSHROOM SAUCE—– 6 oz Mushroom — finely chopped
6 ts Plain flour
10 Fluid ounces milk
1 tb Dry sherry
Put all the ingredients for the lamb balls into a bowl. Season and mix together. With wetted hands, shape mixture into 20-24 balls, the size of a walnut and place on a serving plate. To make mushroom sauce, melt butter in a saucepan, add mushrooms and cook gently for 5 minutes. Stir in flour, then gradually add milk and bring to the boil, stirring. Simmer for a further 5 minutes, then season and add sherry. Serve warm with lamb balls cooked in the hot oil. Recipe By : From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est