608. Boiled Necks Of Mutton, A L'Anglaise

Saw off the scrag of two necks of mutton, and shorten the rib-bones to four inches in length; next, detach the spine-bone from the fleshy part of the neck, and afterward saw off the whole of the spine adhering to the base of the ribs; pare the fat smooth, and about two hours before dinner-time, put them on to boil in a stewpan with water, a little salt, and two or three carrots and turnips. When they are done, dish them up so as that the uncovered ends of the rib-bones may fall in between each other - representing a chevaux-de-frize. Garnish round with mashed turnips, and with turned carrots, between each spoonful of the mashed turnips, or else placed round in a row.

Send two sauce-boats filled with gravy and caper-sauce (No. 91).

609. Braized Neck Of Mutton, A L'Lrlandaise

Trim two necks of mutton as directed in the previous article, put them to braize in an oval stewpan with carrot, onion, celery, and garnished fagot; moisten with common stock, and put them to boil on the stove; after which set them by the side of a moderate fire, and while the necks of mutton are being braized, turn two or three dozen potatoes in the shape of small eggs, and place them in a stewpan with half a dozen small onions; season with pepper and salt, moisten with a ladleful of broth, and put them on a moderate fire to boil gently : taking care that the potatoes are kept as whole as possible, although they must be thoroughly boiled. When the necks of mutton are done, take them up, trim them, if necessary, and dish them up as directed in the foregoing article; strain the broth in which the mutton has been boiled, remove all the grease from its surface, and reduce it to half glaze : add part of it to the potatoes, and with then garnish the necks of mutton round neatly, pour the essence under, glaze them, and send to table.

610. Braized Neck Of Mutton, A La Jardiniere

Trim two necks of mutton, and prepare them for braizing with car-rot, onion, celery, fagot, four cloves, and two blades of mace; moisten with two ladlesful of stock, cover with an oval piece of buttered paper, and the lid; put them to braize gently on a moderate fire for about two hours and a half: when done, glaze and dish them up, giving them an appearance of chevaux-de-frice; garnish them round with a well-prepared Jardiniere of every variety of small vegetables in season, sauce them with Espagnole sauce, and send to table.

611. Braized Necks Of Mutton Larded - As Roebuck, With Poivrade Sauce

For the preparation of this remove, it is necessary that the necks of mutton be trimmed as directed for braizing, and afterward that the upper part of the fillet be laid bare without loosening it from the bones; they must then be larded closely as a fricandeau and put to steep in a cold marinade (No. 234), for at least twenty-four hours. It will be readily understood that this must be attended to a day before the necks of mutton are required to be used. Trim, lard, and marinade the necks of mutton as directed; and then prepare them for braizing in the following manner: - Place the necks of mutton in an oval braizing-pan on the drainer, garnish with carrot, onion, celery, garnished fagot of parsley, etc, four cloves and two blades of mace ; moisten with some light wine mirepoix (No. 236), or in lieu thereof, use half a pint of Sherry or Madeira, and a large ladleful of stock ; cover the necks of mutton with an oval piece of buttered paper, and set them to boil on the stove-fire; after which put the lid on the pan, and set the braizing-pan on a moderate fire with live embers on the lid, to continue gently boiling for about two hours ; taking care to baste the larded necks frequently with their own liquor. When done, take them up on to a small baking-dish with a little of their own broth, and put them in the oven that the larding may dry for a minute or two, then glaze and dish them up; garnish them round with a border of potatoes turned in the shape of large olives, corks, or balls, and fried in clarified butter; pour some Poivrade sauce (No. 29), under them, and send to table.