White Turnips with Leg of Lamb, Mecklenburg Style

(Recipe #18, page 54)

Rinse the lamb well, boil and skim thoroughly. When it is almost tender, cut turnips lengthwise into rectangular pieces; if they are not bitter, add them to the meat stock along with ground caraway seed tied in a piece of cloth and cook until tender. Then thicken the turnips with a roux and serve them with the meat.

Translated by David Green.

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