The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

the marinade will be sufficient. No. 485. _Neck of Mutton à la Provençale._ Trim a neck of mutton, lard it, and put it into a convenient sized stewpan, with two onions, one carrot, one turnip (cut in slices), six cloves, a blade of mace, and a bunch of parsley, thyme and bay-leaves; cover with white broth, and set it on the fire; when boiling, set it on the corner to simmer for two hours; take it out, and lay it on a sauté-pan, spread a purée of onions as for cotelettes de mouton à la Provençale (No. 701) over the top, egg and bread-crumb it, put it in the oven a quarter of an hour, salamander a light brown, sauce with demi-glace as for the cotelettes. No. 486. _Neck of Mutton à la Charte._ Trim two necks of mutton as before, lard and braise as in the last article; then peel some young turnips, and cut about a pint of scoops from them the size of marbles (with an iron scoop); put a teaspoonful of powdered sugar into a stewpan, place it over a sharp fire, and just as it begins to brown, add two ounces of butter, and the scooped turnips; pass them ten minutes over the fire, then add a pint and a half of brown sauce (No. 1), and half a pint of consommée; let it simmer till the turnips are quite done; take them out, and put them into another stewpan, skim and reduce the sauce until it becomes rather thickish, season a little more if required and pass it through a tammie upon the turnips, dress the necks upon a dish fillet to fillet to form a saddle; glaze, pour the sauce and turnips round, have twelve pieces of turnips cut in the form of pears and stewed as (No. 1105), dress six of them, one upon the other, in pyramids at each end of the dish, and serve very hot. No. 487. _Breast of Mutton panée, grillée, sauce piquante._ Procure two breasts of mutton cut as large as possible, which put in a stewpan,