Lay a breast of lamb, or two scrags, in a broad pot, meat downward. Scatter over this a sliced turnip, a sliced onion, and two sliced tomatoes, with a little pepper and salt. Add less than a cupful of stock, cover, and cook slowly one hour. Turn the meat then and cook one hour longer, very slowly. When tender, but not ragged, brown, rub with butter and keep hot. Strain the gravy ; thicken with browned flour; season, boil up, and pour over the meat.