41.   Add stock and bring to a boil.

42.   Add stock and bring to simmer.

43.   Add stock and stir well.

44.   Add stock to barely cover the ingredients.

45.   Add strained stock, a little at a time, to hot lamb.

46.   Add the stock and bring to a boil.

47.   Add the stock and cook a few minutes longer, or until this cooks down to a lovely intensely flavored sauce.

48.   Add the stock to the pot and bring to a boil.

49.   Add the stock to the skillet and stir with a wooden spoon, scraping any bits from the bottom.

50.   Add the stock, and simmer until it is reduced by almost half.