Braized Necks of Mutton Larded—as Roebuck, with Poivrade Sauce

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For the preparation of this remove
For braizing
For garnish
For sauce
Instructions (15)
  1. Trim the necks of mutton as directed for braizing, and afterwards lay bare the upper part of the fillet without loosening it from the bones.
  2. Lard the necks closely as a fricandeau.
  3. Put the necks to steep in a cold marinade (No. 234) for at least twenty-four hours. This must be attended to a day before the necks of mutton are required to be used.
  4. Place the necks of mutton in an oval braizing-pan on the dresser.
  5. Garnish with carrot, onion, celery, a faggot of parsley, four cloves, and two blades of mace.
  6. 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.
  7. Cover the necks of mutton with an oval piece of buttered paper.
  8. Set them to boil on the stove-fire.
  9. 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.
  10. Baste the larded necks frequently with their own liquor.
  11. When done, take them up on to a small baking-dish with a little of their own broth.
  12. Put them in the oven so that the larding may dry for a minute or two.
  13. Glaze and dish them up.
  14. Garnish them round with a border of potatoes turned in the shape of large olives, corks, or balls, and fried in clarified butter.
  15. Pour some Poivrade sauce (No. 29) under them, and send to table.
Original Text
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 afterwards 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 dresser; garnish with carrot, onion, celery, gar-nished faggot of parsley, &c., 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.
Notes
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