Wash the meat in warm salt water. Slice the onions, carrots and turnip and put in a saucepan. Lay the meat on top, cover with slices of bacon. Add the bouquet garni, peppercorns and enough stock or water nearly to cover the vegetables. Cover with a close-fitting lid and cook gently for 2½ hr. Remove the meat, brush with beaten egg and coat with breadcrumbs. Put in a tin with the hot dripping and cook in a fairly hot oven (400° F., Gas 6) for about ½ hr. until nicely browned. Baste occasionally. Serve with brown gravy made from the stock in which the meat was cooked.