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

Soubise (No. 47) poured round it. No. 575. _Neck of Mutton à l’Algérienne._ Procure a large neck of mutton, trim it as before, and lard the lean part with fine cut bacon, like for the noix de veau, make two quarts of marinade (see fillet of beef à la Bohémienne, No. 426), and lay the neck in it for three days, then run a skewer through it and fix it on your spit, roast it about an hour, giving it a very good colour; have ready the following sauce: strain half a pint of the marinade into a stewpan, add a pint of brown sauce and a small piece of glaze, reduce it till forming a thickish demi-glace; you have previously soaked twenty very nice French plums in boiling water twenty minutes, drain them on a sieve, and when dry throw them into the sauce, season with a little salt and cayenne pepper, pour the sauce in your dish, dress the neck upon it and serve. No. 576. _Neck of Mutton à la Portugaise._ Prepare, lard, and braise a neck of mutton as before, then peel six middling-sized Portugal onions, blanch them twenty minutes in boiling water, then lay them on a cloth to drain, put a quarter of a pound of butter in a flat stewpan, let it melt, lay in the onions, add one ounce of sugar, and a little salt, and just cover them with a little white stock, let them simmer gently for one hour or more until quite tender, take them out carefully, lay on a cloth, cut them in halves, dress in a border round the dish, and lay the neck in the centre, then take the butter from the stock the onions were stewed in, put half a pint of it in a stewpan, with a quart of white sauce (No. 7) and half a pint of stock, reduce it till it becomes again thickish, and pour it over the onions round the mutton, which glaze and serve very hot. For neck of mutton à la légumière, ditto à la Brétonne, and ditto