Stewed Lamb, Navarin

Suppress all the bones of a leg of lamb, remove the fat and sinews, then cut it up into squares an inch and a half in size; put these pieces into a bowl to season with salt and pepper, adding a bunch of parsley garnished with thyme, bay leaf, garlic and cloves, also some Madeira wine, let marinate for seven hours; after the lapse of this time drain the meat and fry with grated fat pork and half a pound of small dice pieces of blanched bacon; moisten with the Madeira from the marinade adding also the aromatics and some brown sauce (No. 414); cook the whole over a slow fire for two and a half hours skimming and adding half a bottleful of white wine. After the stew has been cooking for one hour put in with it a quart of fried and slightly browned turnip balls. Three-quarters of an hour later both meat and turnips should be done, skim nicely, season to taste and serve, dressing the meat in the center of the dish, the turnips around and the strained sauce over all.