|
necks of mutton
trimmed
|
2.0 |
— |
—
|
— |
—
|
BRAIZED NECK OF MUTTON, A L...
|
|
necks of mutton
trimmed as directed for braizing, upper part of the fillet laid bare without loosening it from the bones, larded closely as a fricandeau, and put to steep in a cold marinade (No. 234), for at least twenty-four hours
|
|
— |
—
|
— |
—
|
Braized Necks of Mutton Lar...
|
|
necks of mutton
trimmed, larded, and prepared for braizing
|
2.0 |
— |
—
|
— |
—
|
NECKS OF MUTTON, LARDED AND...
|
|
necks of mutton
trimmed and larded
|
2.0 |
— |
—
|
— |
—
|
NECKS OF MUTTON LARDED, A L...
|
|
necks of mutton
|
|
— |
—
|
— |
—
|
852. Mutton Cutlets Braized...
|