No. 484 Neck of Mutton à la Bohémienne.
Proceed as for haunch of mutton (No. 475), only three days in 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.