4 tablespoons clarified butter
1 1/2 pounds lean lamb shoulder, cut into 2-inch squares
4 medium onions, sliced thickly
2 tablespoons butter
1/4 cup flour, sifted
2 cups beef stock
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 tablespoon Worcestershire sauce
1 tablespoon sugar
2 bay leaves
4 lamb kidneys, each cut into 4 pieces
2 cups flat mushrooms
4 dozen oysters
4 potatoes, sliced into 1/4-inch rounds
Parsley, chopped