Haricot of Breast of Mutton with Turnips

Have three pounds of breast of mutton cut up into two inches pieces; fry them in six ounces of butter letting them get a fine color, then drain them through a colander; trim and cut the bones, pare square, add one ounce of flour to the butter and when slightly browned, moisten with the three pints of broth, (No. 194a) boil, skim off the fat and strain through a tammy. Set all this into a clean saucepan and add to it the well-pared pieces of meat, add two carrots, two onions, one with three cloves in it, a bunch of parsley garnished with bay leaf, thyme and a clove of garlic, salt and pepper; let boil until the meat is well cooked and the sauce properly reduced. Pare two pounds of turnips the same shape as pigeon's eggs, fry them in butter and as they first begin to brown, sprinkle over with powdered sugar, and when they have attained a very fine color, put them into the stew removing the fat pieces an hour before serving allowing them all to cook together After the meat is done, which can easily be perceived if the bones detach easily, remove the carrots, onions and parsley, then dress the meat and garnish with the turnips; strain the sauce and pour it over; in case the sauce be too thin reduce it until it acquires proper consistency.