BRAIZED NECK OF MUTTON, A L'IRLANDAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (10)
  1. Trim two necks of mutton as directed in the previous article.
  2. Put them to braize in an oval stewpan with carrot, onion, celery, and garnished faggot.
  3. Moisten with common stock, and put them to boil on the stove, after which set them by the side of a moderate fire.
  4. 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.
  5. 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.
  6. When the necks of mutton are done, take them up, trim them if necessary, and dish them up as directed in the foregoing article.
  7. Strain the broth in which the mutton has been boiled.
  8. Remove all the grease from its surface, and reduce it to half glaze.
  9. Add part of it to the potatoes, and with these garnish the necks of mutton round neatly.
  10. Pour the essence under, glaze them, and send to table.
Original Text
BRAIZED NECK OF MUTTON, A L'IRLANDAISE. 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 faggot; 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 these garnish the necks of mutton round neatly; pour the essence under, glaze them, and send to table.
Notes
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