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Ragout of Mutton

6 cooked chops 2 small turnips 2 onions 2 ounces butter 1 tablespoon Gold Medal flour 1 teaspoon sugar 1 teaspoon salt 1/2 pint stock Slice the vegetables, brown them in the butter, dredging in the flour and sugar, stirring to get an even brown; remove the vegetables; sprinkle the chops with salt and pepper; brown the meat in the same fat the vegetables were browned in; return the vegetables to the pan, add the stock, cover closely and simmer until tender. Meat from a boiled breast of mutton may be cut in squares and used instead of chops. This ragout may be made with green peas in season and should always be used for a lamb ragout.