Stewed Lamb with Turnips

To be made with two pounds of shoulder and one pound of breast of lamb. Cut up into one and three-quarters to two inch pieces, the best part of a shoulder and breast, having two-thirds of the shoulder to one-third of the breast. Heat some lard in a saucepan, put in the meat and brown while stirring, season with salt and a pinch of sugar, and when of a nice reddish brown, dredge over a spoonful of flour, five minutes later, drain off the fat and moisten to a little more than the heighth of the meat with broth (No. 194a), adding a bunch of parsley garnished with thyme and bay leaf and a few grains of pepper. Boil together for five minutes, then withdraw the saucepan to a slower fire in order to cook the lamb without reducing the liquid too rapidly; pour in at intervals a few spoonfuls of broth and when the meat is three-quarters done, mix into the stew a garnishing of turnips shaped into balls or else quartered, browned in a pan with butter. Finish to cook the turnips in the stew. Just when ready to serve rub a piece of garlic on an iron spoon and let it steep in the stew for a few moments, dress the meat on to a dish, garnish around with the turnips and pour the strained sauce over.