BRAIZED NECK OF MUTTON, A LA JARDINIERE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 150 min Total: 150 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

for braizing

two necks of mutton
carrot
onion
celery
faggot
four cloves
two blades of mace
two ladlefuls of stock
an oval piece of buttered paper

for garnish

a well-prepared Jardiniere of every variety of small vegetables in season

for sauce

Espagnole sauce

Instructions (6)

Trim two necks of mutton and prepare them for braizing with carrot, onion, celery, faggot, four cloves, and two blades of mace.
Moisten with two ladlefuls 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-frize.
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.

Original Text

BRAIZED NECK OF MUTTON, A LA JARDINIERE.
TRIM two necks of mutton and prepare them for braizing with carrot, onion, celery, faggot, four cloves, and two blades of mace; moisten with two ladlefuls 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-frize; 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.

Notes

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