Shoulder of Mutton with Turnips

Bone a shoulder of mutton keeping the shank bone on; remove all sinews from the inside meats as well as the fat, and lard with medium lardons (No. 2, Fig. 52); season with salt, pepper, and nutmeg, then roll it up and tie. Put some clarified butter in a saucepan with the shoulder, fry it to a fine color, then moisten with stock (No. 194a) or water, adding some medium-sized carrots cut in four, and two medium onions, a bunch of parsley garnished with thyme, bay leaf, and a clove of garlic, let simmer for two hours. Withdraw the carrots, onions, and parsley, and replace them by some turnips pared into olive or clove of garlic shape, and fried in butter with a little sugar; let the whole cook slowly for an hour and a half, making three and a half hours in all, skim off the fat, season to taste, and dress the shoulder with the turnips around, then reduce the stock, strain, pour part of it over the meat and serve what remains in a sauce-boat.