(Recipe #17, page 53)
Cut the lamb into squares for stewing, rinse it, and boil it in a moderate amount of salted water, skimming regularly. After boiling it for an hour, pour the stock through a sieve, wash out the pot, and bring the stock to a boil once more with the meat. Then you may cook the meat in the stock until completely tender along with the turnips – raw if they are not bitter. Otherwise boil the turnips until half done and then cook them with some of the mutton stock. Optionally a few small potatoes may be placed on top. Alternatively, add the turnips to the lamb, cook both together until done, and serve together.
Depending on the age of the animal, the lamb will need 1½–2½ hours to be done.
Translated by David Green.