ingredients (4 people)
lamb (milk lambkin): 1 kilo
ham: 100 grams
Stain pieces of meat with oil, ham, cubes and half mashed onion at a moderate fire in the pan.
Dress it with oil and salt it when the meat is ready, condense it by adding a spoon of flour, mixing it up and watering it with half a glass of wine.
When the wine is evaporated add hot water as much as it needs for not to dry up the meat cooking it at the low fire and in the coverei pan.
The soupy dressing should be reached at the end of cooking.
Before serving put 2 or 3 gules of a beaten egg deluted with lemon on the meat, add some parsley and mashed marjoram. Mix it up and condense it always at a low fire.
Serve it very hot.