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Ribs of Lamb, Prentanier

Procure a nice rib of young, tender lamb. Remove the bone opposite the loin. Neatly trim off the meat about one inch from the end bones of the ribs. Cut into leek form two sound carrots and two medium turnips; place them in a small saucepan with one ounce butter, one teaspoon salt and one teaspoon fine sugar, well sprinkled over. Gently cook the vegetables until of a nice light brown colour, tossing them well meanwhile. Lay the lamb on top of the vegetables, and place in a hot oven for fifteen minutes. If by that time it has obtained a good colour, moisten with a wineglassful of white wine, one gill tomato sauce, half a gill demi-glace, adding to the vegetables ten very small, sound, white onions. Cover the pan and place in the oven again for twenty minutes more. Remove from the oven. Dress the lamb in the centre of a hot dish, arrange the vegetables around the lamb and serve.