Ask the butcher to cut in square pieces—two to a serving—2 lbs. shoulder of mutton. In an iron or enamelled pot melt 2 tablespoons butter over high flame. When the butter is very hot, place the pieces of meat in it. Stir with a wooden spoon until all sides are lightly browned. Add salt, pepper and 2 tablespoons flour after the fat has been skimmed off. Stir for 10 minutes. Cover with hot water stirring constantly. The sauce should be perfectly smooth. Add a bouquet of thyme, parsley and a laurel leaf, a pinch of powdered nutmeg, a large onion with 1 clove stuck in it and a clove of crushed garlic. Add 1 lb. tomatoes, blanched, peeled, seeds removed and cut in small pieces.
Bring to a boil, cover pot, and reduce heat. Wash 1 dozen new potatoes, dry and rub off the skins, scrape 1 dozen young carrots, wash and dry them and remove outer skin of 1 dozen spring onions, peel 1 cup young turnips and cut in quarters. Heat 4 tablespoons butter in a saucepan over medium heat. When hot, put in the turnips and sprinkle over them 1 teaspoon sugar. Brown them on all sides, stirring constantly. Then strain and put aside. Shell 1 cup green peas. Snap off the ends of 1 cup of very young string beans. After 1 hour’s cooking remove bouquet and onion from pot. If there is any fat on the sauce, skim. Bring to a good boil and add the potatoes, carrots, turnips and onions. Cover and reduce to medium heat. Boil for 10 minutes in salted water, in separate saucepan, the green peas and beans. After the first vegetables have cooked in the pot for ½ hour, add peas and beans. Cook for ½ hour longer, skim the sauce again, and serve very hot in preheated hollow dish.