If desired a hard boiled egg can be put shelled in the center of the meat ball, so that it gives it a better appearance when sliced.
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LAMB WITH PEAS
(Agnello ai piselli)
Take a piece of lamb from the hind side, lard it with two cloves of garlic cut in little strips and with some sprigs of rosemary. Chop fine a piece of lard and a slice of corned beef. Put the lamb on the fire with this hash and a little oil and let it brown sifter seasoning with salt and pepper. When it is browned add a piece of butter, some tomato sauce, or tomato paste dissolved in water or soup stock and complete the cooking. Take away the lamb, put the peas in the gravy, and when they have simmered a little and are cooked put back the lamb and serve.
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SHOULDER OF LAMB
(Spalla d'agnello)
Cut the meat of a shoulder of lamb in small pieces, or squares. Chop two small onions, brown them with a piece of butter and when they are browned put the meat and season with salt
and pepper. Wait until the meat begins to brown
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