Stewed Lamb à la Jardinière.
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 broth from your soup; cover, and cook slowly one hour. Turn the meat then, and cook one hour longer, very slowly. When tender, but not ragged, dish, and keep hot. Strain the gravy; thicken with browned flour; season; boil up, and pour over the meat.