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Braised Breast Of Lamb

Have your butcher remove the bones from a breast of lamb; season the meat with salt and pepper; roll up and tie securely. Chop fine one onion, one slice of carrot and one of turnip; put two good tablespoonfuls of butter in the braising-pan; when a little warm add the chopped vegetables. Stir a few minutes, then put in the lamb, well dredged with flour. Cover the pan and place where it will cook slowly for about thirty-five minutes; then add one quart of good stock; put in the oven, allowing it to cook moderately for about one hour. Baste the meat quite often; take it from the pot, skim all the fat from the gravy, and then place where it will boil very rapidly six or eight minutes. Remove the string from the meat. Strain the gravy and pour over the dish. Serve with brown mushroom sauce.