NECKS OF RED DEER, A LA MARIE STUART

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (13)
  1. Saw off the chine-bones and shorten the ribs to about five inches in length.
  2. Remove the whole of the sinewy covering from the meaty parts of the necks, leaving a perfectly even surface.
  3. Lard the necks closely in the usual manner, observing that when trimming the necks of deer, care must be taken to leave the whole of the fat that covers the ribs.
  4. Marinade the necks in the pickle prescribed for the haunch.
  5. Allow them to steep in this pickle about six days and nights.
  6. Take them out and prepare them for braizing in like manner to the haunch, proceeding in all respects the same way.
  7. When done, take them up on to a baking-sheet, and put them in the oven to dry the larding for a few minutes.
  8. Glaze them.
  9. Place them on their dish in the form of a Chevaux-de-frise by placing the necks on their base, and allowing the rib-bones to fall over or between each other.
  10. Sauce the larded parts outside.
  11. Garnish them with a Parisian ragout (No. 203), and border of quenelles of pheasant à la Richelieu (No. 1004), at each end.
  12. Along the ridge occasioned by the meeting of the rib-bones, place a line of trimmed cray-fish.
  13. Glaze the larding of the venison, and serve.
Original Text
NECKS OF RED DEER, A LA MARIE STUART. To make a handsome remove, two necks are required; from these, saw off the chine-bones and shorten the ribs to about five inches in length; then remove the whole of the sinewy covering from the meaty parts of the necks, leaving it perfectly even surface, which must be larded closely in the usual manner—observing that when about trim- ming the necks of deer, care must be taken to leave the whole of the fat that covers the ribs. When the necks have been larded, marinade them in the pickle prescribed for the haunch; and allow them to steep in this about six days and nights, when they will be ready for dressing. Take them out and prepare them for braizing in like manner to the haunch, proceeding in all respects the same way. When done, take them up on to a baking-sheet, and put them in the oven to dry the larding for a few minutes, glaze them, and place them on their dish in the form of a Chevaux-de-frise: this is effected by placing the necks on their base, and allowing the rib-bones to fall over or between each other; then sauce the larded parts outside garnish them with a Parisian ragout (No. 203), and border of quenelles of pheasant à la Richelieu (No. 1004), at each end: and along the ridge occasioned by the meeting of the rib-bones, place a line of trimmed cray-fish; glaze the larding of the venison, and serve.
Notes
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