Hind Saddle of Lamb with Mashed Turnips—Braised

Trim a saddle of yearling lamb, suppress the skin that covers it and the surplus of fat near the tail; take away very little of the kidney fat; roll the flanks under and tie the saddle with four rows of string making a knot at each row; lay it in a low braziere lined with fragments of fat pork, sliced onions and carrots, celery roots and a bunch of parsley garnished with thyme and bay leaf, and let the meat smother while turning it over; moisten with one pint of hot stock (No. 194a); after it has slowly fallen to a glaze cover it to its height with more hot stock and let it fall very slowly to a glaze once more, then remoisten to its full height and cook while covered on a slow fire, turning it over and basting it frequently. Should the stock reduce too freely then add more hot stock. Two hours and a half will suffice for the cooking, then drain and pare the meat, strain the stock, and remove the fat and return it once more to the braziere with the saddle and let this cook for half an hour longer, glazing it in a moderate oven; then dress and surround with mashed turnips pushed through a pocket into round tartlet crusts and laid one beside the other; pour one-third of the stock over the meat and thicken the remainder with reduced espagnole sauce (No. 414) and Madeira, serving it in a sauce-boat.