Melt two ounces of dripping in a large stewpan, and put in a small leg of lamb and fry it for ten minutes, letting it brown lightly on both sides. Then pour in sufficient water to partly cover the meat, and add two onions, a turnip, and two carrots (cut into slices), a sprig of mint, a small bunch of parsley and a little muslin bag containing twelve peppercorns, a blade of mace, and two cloves. Place a piece of buttered paper over the meat, then cover the pan and let it simmer in a moderately hot oven for three hours. The meat should be basted from time to time and turned after it has been cooking for an hour and a half. When it is done, remove it from the pan and keep it hot while the sauce is made. Pour off as much of the fat as possible from the liquor in which the lamb was cooked, then thicken it with cornflour, which has been mixed with a small quantity of cold water; season it with salt and a little pepper if necessary, and color the sauce a rich brown with Parisian essence. Strain it through a pointed strainer over the meat, and garnish the dish either with peas which have been cooked separately or with the vegetables with which it was braised.