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