NECKS OF MUTTON, LARDED AND BRAIZED, A L'ALLEMANDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Trim, lard, and prepare for braizing, two necks of mutton, as directed in the preceding article.
  2. About two hours before dinner-time, set them on the fire to braize in the usual manner.
  3. When done, glaze and dish them up.
  4. Surround them with alternate groups of quenelles of potatoes and prunes stewed in red wine.
  5. Pour some German sweet sauce (No. 61) under them.
  6. Send to table.
Original Text
NECKS OF MUTTON, LARDED 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.
Notes
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