Trim the best end of a very nice neck of veal, see Removes (No. 451), roast it in vegetables, and give it a nice gold colour; make a border of mashed potatoes round your dish, upon which dress a number of slices of fried ham, (each cut in the shape of a long heart,) to form a crown, place the veal in the centre, and pour some very thin tomata sauce (No. 37) (in which you have mixed half an ounce of anchovy butter) round, and serve. For neck of veal à la purée de celeri, ditto à la macédoine de légumes, and ditto à la crèmière, (see Nos. 451, 422 and 564.)
No. 572. Calf’s Head à la Constantine.
Cook half a calf’s head as directed (No. 459), and when done lay it on a dish with another dish upon it, on which place a fourteen pounds weight, when cold cut twelve nice oval pieces out of it, egg each piece over with a paste-brush, and throw it into bread-crumbs mixed with chopped lean ham; set them in the oven and when quite hot and of a nice gold colour dress them in a crown round your dish upon a border of mashed potatoes, place the brains at each end of the dish, and have ready the following sauce: make a quart of sauce au jus d’échalotte (No. 16), well seasoned, add to it twenty pickled mushrooms and forty very small white pickled onions, warm them five minutes in the sauce, then pour the sauce in the centre, glaze the pieces of calf’s head and serve very hot. For calf’s head en tortue, ditto à la Hollandaise, and ditto à l’amiral, see Nos. 462, 459 and 463.
No. 573. Neck of Mutton demi Provençale.
Prepare and braise a neck of mutton as described for the Removes, see that it is not too fat; you have prepared a purée of onions like for the cotelettes (see No. 701), spread some over the neck about a quarter of an inch thick, egg and bread-crumb it lightly, then put it in a hot oven twenty minutes, if not sufficiently coloured pass the salamander over it, then have ready the following sauce: put a pint of brown sauce in a stewpan, with half the quantity of good stock, reduce it over the fire till it comes to a nice demi-glace, add a little scraped garlic the size of a couple of peas, dress the neck in a dish and pour the sauce over; serve very hot; a little seasoning may be added to the sauce if required.
No. 574. Neck of Mutton à la Soubise.
Prepare, lard, and braise a neck of mutton as described in the Removes (No. 482), when done glaze it well, pass the salamander over, place it in your dish, and serve with a sauce 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.