612. Necks Of Mutton, Lauded And Braized, A L'Allemande

Trim, lard, and prepare for braizing, two necks of mutton, as directed in the preceding article; and about two hours before dinner-time, set them on the fire to braize in the usual manner. When done, glaze and dish them up, surround them with alternate groups of quenelles of potatoes, and prunes stewed in red wine ; pour some German sweet sauce (No. 61) under them, and send to table.

613. Necks Of Mutton Larded, A La Soubise

Trim and lard two necks of mutton, prepare them for braizing with carrot, onion, celery, garnished fagot of parsley, three cloves, and two blades of mace ; moisten with a large ladleful of good stock, cover them with an oval piece of buttered paper as well as the lid of the brazier : set them on a moderate fire to braize gently for about an hour and a half; when done, glaze, and dish them up (having previously poured in the dish a rich puree of onions a la Soubise No. 119), place a border of potato croquettes round them, and send to table.

Note. - Larding may be dispensed with, when considered objection-able, without deteriorating much from the excellence of any of the foregoing methods of dressing necks of mutton. It is, however, generally regarded as a proper characteristic of these dishes. In addition to the above methods for garnishing braized necks of mutton, they may also be finished by placing round them a garnish of stewed peas, asparagus, glazed young carrots and turnips, Bauer-kraut, baked tomatas, or Lyonnaise tomatas, or Piquante sauce. 13