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Breast of Mutton Braise, Nivernaise

Cut a tender breast of mutton into two-inch-square pieces. Thoroughly heat two tablespoons lard in a braising pan, add the mutton and brown fifteen minutes, turning the pieces with fork once in a while, then drain off fat and add a tablespoon butter with twelve new, scraped carrots and brown five minutes longer, lightly mixing; sprinkle with a tablespoon flour. Stir well, moisten with a gill claret, a gill broth, a gill demi-glace, a gill tomato juice, and season with a teaspoon salt and half teaspoon pepper. Tie in a bunch one leek, two branches celery, two branches parsley, one branch chervil, one bay leaf, a sprig thyme, two cloves, a bean garlic, and add to the pan. Mix well, let boil for ten minutes, cover pan and set in oven fifty-five minutes, remove, pick up mutton and carrots with a skimmer, and dress them on a dish. Boil sauce for ten minutes, strain over mutton, sprinkle a little freshly chopped parsley over and serve.