With a sharp knife, remove the bones from a breast of lamb; then season it well with salt and pepper, and roll up and tie firmly with twine. Put two table-spoonfuls of butter in the braising-pan, and when melted, add one onion, one slice of carrot and one of turnip, all cut fine. Stir for five minutes, and then put in the lamb, with a thick dredging of flour. Cover, and set back, where it will not cook rapidly, for half an hour; then add one quart of stock or boiling water, and place in the oven, where it will cook slowly, for one hour. Baste often. Take up the meat, skim all the fat off of the gravy, and then put it where it will boil rapidly for five minutes. Take the string from the meat. Strain the gravy, and pour over the dish. Serve very hot. Or serve with tomato or Bechamel sauce. The bones should be put in the pan with the meat, to improve the gravy.

Beef Stew. Two pounds of beef (the round, flank, or any cheap part; if there is bone it it, two and a half pounds will be required), one onion, two slices of carrot, two of turnip, two potatoes, three table-spoonfuls of flour, salt, pepper, and a generous quart of water. Cut all the fat from the meat, and put it in a stew-pan; fry gently for ten or fifteen minutes. In the meantime cut the meat in small pieces, and season well with salt and pepper, and then sprinkle over it two table-spoonfuls of flour. Cut the vegetables in very small pieces, and put in the pot with the fat. Fry them five minutes, stirring well, to prevent burning. Now put in the meat, and move it about in the pot until it begins to brown; then add the quart of boiling water. Cover; let it boil up once, skim, and set back, where it will just bubble, for two and a hall hours. Add the potatoes, cut in thin slices, and one table-spoonful of flour, which mix smooth with half a cupful of cold water, pouring about one-third of the water on the flour at first, and adding the rest when perfectly smooth. Taste to see if the stew is seasoned enough, and if it is not, add more salt and pepper. Let the stew come to a boil again, and cook ten minutes; then add dumplings. Cover tightly, and boil rapidly ten minutes longer.

Mutton, lamb or veal can be cooked in this manner. When veal is used, fry out two slices of pork, as there will not be much fat on the meat. Lamb and mutton must have some of the fat put aside, as there is so much on these meats that they are otherwise very gross.