328. Neck of Lamb à la Jardinière

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (18)

for the neck of lamb

Neck of Lamb ↝ Turkey, neck [Turkey, duck, other poultry]

for the jardinière sauce

one middling-sized carrot in small dice ↝ Carrots, raw [Vegetables and Vegetable Products]
the same quantity of turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
thirty button onions ↝ Onions, raw [Vegetables and Vegetable Products]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a teaspoonful of sugar ↝ Sugar, NFS [Sugars and honey]
a gill of brown sauce
half a one of broth ↝ Soup, broth [Soups, broth-based]
a small bouquet of parsley and bay-leaf ↝ Parsley, raw [Not included in a food category]
a small bouquet of parsley and bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a spoonful of liaison
a little glaze ↝ Carrots, glazed, cooked [Carrots]
water and milk ↝ Water, tap [Tap water]
water and milk ↝ Milk, NFS [Milk, reduced fat]

optional additions to the jardinière

green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
Brussels sprouts ↝ Brussels sprouts, raw [Vegetables and Vegetable Products]
sprey-grass ↝ Beef, grass-fed, ground, raw [Beef Products]

Instructions (12)

Plain roast the neck of lamb, as you would that of mutton; dish it up with sauce.
Whilst it is roasting, cut one middling-sized carrot in small dice, the same quantity of turnip, and thirty button onions.
Wash all the cut vegetables in cold water.
Put the washed vegetables in a small stewpan with one ounce of butter and half a teaspoonful of sugar.
Place the stewpan on the fire until no liquid remains.
Add to the vegetables a gill of brown sauce and half a gill of broth.
Add a small bouquet of parsley and bay-leaf.
Bring the sauce to a boil, then set it to simmer on the corner of the stove.
Skim off all the fat from the sauce.
When the sauce is ready, taste it to ensure it is palatable; it must be a nice brown color, and the sauce should lightly adhere to the back of the spoon.
Serve the sauce on the dish, and place the neck of lamb over it.
If using white sauce instead of brown, add a spoonful of liaison when ready to serve.

Original Text

328. Neck of Lamb à la Jardinière.—Plain roast the neck, as you would that of mutton; dish it up with sauce, and, whilst it is roasting, cut one middling-sized carrot in small dice, the same quantity of turnip, and thirty button onions; wash all in cold water, put them in a small stewpan, with one ounce of butter and half a teaspoonful of sugar, place on the fire till no liquid remains in the stewpan; add to it a gill of brown sauce, half a one of broth, add a small bouquet of parsley and bay-leaf; after once boiling, set it to simmer on the corner of the stove, skim off all the fat; when ready, taste if very palatable; it must be a nice brown color, and the sauce lightly adhere to the back of the spoon; serve on the dish, place the neck over: white sauce may be used instead of brown, only add a spoonful of liaison when ready to serve. This sauce is equally good with almost any kind of meat, game, and poultry: it will often be referred to, therefore be particular in making it; you can shape the vegetables in twenty different ways, by using either green peas, French beans, Brussels sprouts; sprey-grass may be added, when in season, but should be boiled separately, and added just previous to serving. Should you have no sauce-water cold, a little glaze may be used; or, for white sauce, use water and milk.

Notes

—