SALAMIS DE MOUTON

INGREDIENTS:		1 lb lamb (weight not including bone) 3 lean rashers of bacon 8 small onions 1 lb potatoes 1 stick of celery 1 clove garlic 1 tablespoon flour 1/2 bottle Stone's Ginger Wine 1/4 pint water Butter Bouquet Garni Salt and Pepper

Cut the lamb into quite large pieces. Chop up the rashers of bacon and onions and put them with the lamb into butter and cook until they are lightly browned. Sprinkle on the flour and stir it in. Add the Stone's Ginger Wine and water

Chop the celery and add with the bouquet garni, garlic, salt and pepper. Bring to the boil. Let it simmer for 1 hour but after 1/2 an hour add the prepared, peeled potatoes to the dish.

Before serving remove the bouquet garni.

Serves 3-4 people.

STONE'S SODA CUP
A measure of Stone's Ginger Wine mixed with soda water or dry ginger ale served long with a few slices of cucumber or a sprig of mint.

(Freshen with any ripe fruit. Add sugar and lemon to taste. Serve with ice).