Russian breast of mutton stewed with carrots recipe

Salt the mutton on both sides, adding a little ground ginger; put on to
boil in cold water, cover up tightly and stew slowly. in the meantime
pare and cut up the carrots, add these and cover up again. pare and cut
up about half a dozen potatoes into dice shape and add them
three-quarters of an hour before dinner. cover up again, and when done,
make a sauce as follows: skim off about two tablespoons of fat from the
mutton stew, put this in a spider and heat. brown a tablespoon of flour
in the fat, add a heaping tablespoon of brown sugar, some cinnamon and
pour the gravy of the stew into the spider, letting it boil up once, and
then pour all over the carrots and stew until ready to serve.

white turnips may be used instead of carrots.

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