NECKS OF MUTTON LARDED, A LA SOURBISE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 90 min Total: 90 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

for braizing

two necks of mutton
carrot
onion
celery
faggot of parsley
three cloves
two blades of mace
a large ladleful of good stock
an oval piece of buttered paper

for serving

a rich purée of onions à la Soubise, No. 119
a border of potato croquettes

Instructions (7)

Trim and lard two necks of mutton.
Prepare them for braizing with carrot, onion, celery, garnished faggot of parsley, three cloves, and two blades of mace.
Moisten them with a large ladleful of good stock.
Cover them with an oval piece of buttered paper as well as the lid of the braizier.
Set them on a moderate fire to braize gently for about an hour and a half.
When done, glaze, and dish them up (having previously poured in the dish a rich purée of onions à la Soubise, No. 119).
Place a border of potato croquettes round them, and send to table.

Original Text

NECKS OF MUTTON LARDED, A LA SOURBISE.
TRIM and lard two necks of mutton, prepare them for braizing with carrot, onion, celery, garnished faggot of parsley, three cloves, and two blades of mace; moisten with a large ladleful of good stock, cover them with an oval piece of buttered paper as well as the lid of the braizier; set them on a moderate fire to braize gently for about an hour and a half; when done, glaze, and dish them up (having pre-viously poured in the dish a rich purée of onions à la Soubise, No. 119), place a border of potato croquettes round them, and send to table.

Notes

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