|Lamb neck||2 Pound, chopped (Middle Neck)|
|Onions||2 , cut into wedges|
|Carrots||2 Large, sliced|
|Baby turnips||4 , peeled and kept whole|
|Lemon juice||1 Tablespoon|
|Small mushrooms||1⁄4 Pound, sliced|
|Butter||1 1⁄4 Ounce|
|Flour||1 1⁄2 Ounce|
|Thin cream||4 Ounce (Carton)|
Put the lamb in a pan with the onions, carrots, turnips, bay leaf, lemon juice, seasoning and water.
Bring to boiling point, cover and simmer for 1 1/2 hours or until tender.
Twenty minutes before the end of the cooking time add the mushrooms.
Arrange the lamb and vegetables in a serving dish and keep hot.
Reduce the cooking liquor to 1 pint (2 1/2 cups) by boiling rapidly.
Make a roux with the butter and flour, add the cooking liquor and simmer for 5 minutes.
Add more seasoning if necessary.
Blend together the egg yolk and cream and add a little of the sauce.
Return this mixture to the pan and re heat but do not boil.
Pour the sauce over the meat and vegetables.