Take half a bunch of young French turnips, peel and trim them all as nearly as possible to one size. Dust them with salt and pepper and preserve. Take a pound and a half of mutton chops. Trim as above directed. Dust well with celery salt and a very little white pepper, and some salted flour. Grease a bag well. Put in half the turnips, then the chops, then the rest of the turnips. Add half a pint of chicken stock. Fold the bag, clip; place on the grid and cook slowly for an hour and a half (300 Fahr.). Dish up on a hot dish, with the turnips as a border. Pour the sauce - which will be of a delicate creamy consistency and taste - over, and serve with asparagus, handed separately.

This dish should be selected when there has been roast fowl the day beforehand, as the stock can be made from the cooked carcase of the fowl, as follows: - Break up the carcase into small pieces. Add any pieces of skin remaining, an onion stuck with a clove, a tiny bit of mace, and a good-sized sprig of well-washed parsley. Add rather more than half a pint of water. Bring to the boil, then simmer very slowly, and do not let it boil away or reduce at all for three-quarters of an hour. Strain off. Add salt to taste, and use as directed in the above recipe.