Breast, Tendon and Shoulder of Mutton, Navarin

Cut into half inch pieces one pound of breast, one pound of tendon and one pound of shoulder of mutton. Lay these meats in a vessel, season them with salt, pepper, two cloves, nutmeg, thyme, bay leaf and a bunch of parsley containing a clove of garlic; pour on a quarter of a bottleful of Madeira wine and let marinate for six hours, then drain off the meats, wipe dry and fry them with chopped up fat pork and half a pound of three-quarter inch dice pieces of blanched lean bacon; add to this the Madeira and aromatics with some brown sauce (No. 414) and let cook on a moderate fire while skimming off the fat thoroughly. In the meantime prepare some turnips cut out with a one-inch vegetable spoon, fry them in lard and when they begin to brown, sprinkle over some powdered sugar and after they are of a fine color, remove with a skimmer, place in a saucepan and finish cooking in a little of the brown sauce taken from the stew, and wetting with some stock (No. 194a). Dress the stew, range the turnips around and pour over the gravy from both the meat and turnips reduced together with half a pint of white wine and strained through a tammy (No. 159).