Breast of Lamb with Turnips

Remove the skin covering the breast, also the gristle bone from two breasts of lamb; cut them up into three-quarters of an inch square pieces and fry them till brown in butter, then drain off the fat and moisten with a pint of stock (No. 194a); boil and reduce to a glaze; remoisten a very little at the time, repeating this several times while cooking, and three-quarters of an hour before serving, drain off the meats, pare and return them to the saucepan; strain the sauce over and add some turned turnips fried in butter, and continue the cooking, season properly. When the meats and turnips are well done and fallen to a glaze, dress the turnips around.