NECK BROILED

Prepare and serve exactly the same as a breast broiled.

A breast or a neck piece broiled may be served on a _soubise_. It may also be served with a _maitre d'hotel_ or mushroom sauce, also with a _piquante_ or any other sharp sauce.

_Broiled._--Trim and flatten the chops with a chopper, sprinkle salt and pepper on both sides, dip them in melted butter, place them on a gridiron, and set on a sharp fire, turn over two or three times to broil properly, and when done, serve them around a dish, one lapping over the other, etc., and serve with the gravy. It takes about twelve minutes to cook with a good fire.

_Another way._--When trimmed and flattened, dip them in beaten egg, roll them in bread-crumbs and broil, either as they are, or enveloped in buttered paper, and serve them with a _maitre d'hotel_ sauce.

_Sautes._--When trimmed and flattened, fry them with a little butter on both sides; then take the chops from the pan and put them in a warm place. Leave in the pan only a tablespoonful of fat, add to it three times as much broth, a teaspoonful of parsley and green onions, two shallots, two pickled cucumbers, all chopped fine, and a pinch of allspice; give one boil, pour the whole on the chops, also the juice of half a lemon, and serve.

_The same, with Vegetables._--Put in a frying-pan a piece of butter the size of two walnuts for four chops, set on a good fire, and when hot lay the chops in, after having flattened them with a chopper, and having sprinkled salt and pepper on both sides; add a clove, and a teaspoonful of chopped parsley and green onions; leave thus five minutes, turn over once or twice; then add also half a wine-glass of broth, same of white wine, and finish the cooking. Take the chops off the pan and put them in a warm place. Boil the sauce in the pan ten minutes, turn it on the chops, put a garniture of vegetables around, and serve. Throw away the clove just before serving.

_Another way._--Have a piece of butter the size of an egg for eight chops in a crockery vessel, and set it on a good fire; when melted take from the fire, lay the chops in, after having flattened them; then cover them with a sheet of buttered paper; place the vessel in a rather hot oven, and when cooked serve them on a _maitre d'hotel_, _provencale_, or tomato sauce. They may also be served on a _puree_ of sorrel, or one of potatoes.

_The same, in Papillote._--Cut the chops rather thin, beat them gently and flatten them; then proceed as for veal cutlets in _papillotes_ in every particular.

_Financiere._--Broil the chops, either with or without egg and crumbs, and serve them with a _financiere_ garniture.

_Soubise._--The chops are either broiled or fried; either broiled only dipped in lukewarm butter or in beaten egg and crumbs and then served on a _soubise_. A little lemon-juice may be added when they are on the dish.

_Jardiniere._--Cut two carrots and two turnips with a vegetable spoon and set on the fire with cold water and salt; boil gently till tender, and drain. Boil also in the same way, in another pan and till tender, two tablespoonfuls of green peas, or string-beans cut in pieces, and drain also. Then put carrots, turnips, peas, or beans, back on the fire, in the same pan with a little gravy and broth, enough to cover them, salt, and pepper; boil gently five minutes; then put the chops in after being fried as directed below; boil another five minutes; take from the fire, place the chops around the dish, one lapping over the other, and so that an empty place is left in the middle; turn the carrots, turnips, and peas, with the sauce in that empty place, and serve. Salt and pepper the chops on both sides; fry them in a little butter till about three-quarters done; then take off and put with the vegetables as directed above. They may be broiled instead of fried, which is better.

_A la Princesse._--Trim the chops as usual and salt and pepper both sides. Chop very fine a piece of lean veal about half a pound for six or eight chops, according to size, then pound it and mix it with half a teaspoonful of flour, a pinch of nutmeg, salt, pepper, a yolk of egg, two tablespoonfuls of bread-crumbs and one ounce of butter. If too firm the butter must be melted so as to mix better. Put the mixture in a saucepan, set on a good fire, stir for ten minutes, and take off. Then grease the paste-board slightly with butter, put a teaspoonful of the mixture here and there on it, roll and make small balls of it, drop them in boiling broth or water, boiling about fifteen minutes, and take off with a skimmer. Dip the chops in melted butter, then in beaten eggs, and roll in bread-crumbs; fry them with a little butter. Fry the balls also. Place the chops on the dish, the bones toward the edge, and the balls between the chops; serve warm. A few balls may be placed in the middle.

_With Mushrooms._--Broil and serve them with a _puree_ of mushrooms, or with a mushroom garniture.

Mutton chops, broiled, may be served with every kind of butter, every garniture, and every sauce, according to taste; they may also be served with every _puree_.

A French cook once said he could serve mutton _chops_ in three hundred ways, _apples_ in two hundred ways, and _eggs_ in four hundred ways. The culinary science and art is advanced enough to-day to double the above figures, and have plenty to spare.

Besides being prepared as directed for roast mutton, a leg of mutton, roasted or baked, may be served in the following ways:

Boil white beans and drain them as directed, then put them on the fire with the drippings of the leg of mutton for ten minutes, stirring now and then, and serve them with it. They may also be kept in the dripping-pan for ten minutes, when boiled and drained, before the leg is done. If the leg of mutton is baked, set them on the fire for about ten minutes, with the gravy, stirring occasionally. Serve either on the same or on a separate dish.

_With Currant Jelly._--Roast or bake the leg of mutton, and serve it with currant jelly or with a _puree_.

_Provencale._--With a sharp-pointed knife, make a small cut in the leg of mutton here and there, and large enough to stick into the cut a clove of garlic. Make as many cuts as you please, from six to twenty, according to taste, and in each cut stick a clove of garlic. When prepared thus, roast or bake, and serve it with either of the following sauces: _piquante_, _poivrade_, _ravigote_, _remolade_, Robert, shallot, Tartar, tomato, and in _vinaigrette_.

_Decorated._--A leg of mutton may be decorated the same as a fillet of beef.

_Stewed._--Take the large bone out, leaving the bone at the smaller end as a handle; cut off also the bone below the knuckle, and fix it with skewers; then put it in a stewpan with a pinch of allspice, four onions, two cloves, two carrots cut in four pieces each, a small bunch of parsley, two bay-leaves, three sprigs of thyme, salt, pepper, two ounces of bacon cut in slices, a quarter of a pint of broth, and water enough just to cover it; set on a good fire, and after one hour of boiling add a liquor-glass of French brandy. Let simmer then for about five hours, in all about six hours; then dish it, strain the sauce on it, and serve.

We would advise those who have never tasted of a leg of mutton cooked as above, to try it.

It may be served also with white beans cooked in water and fried in butter, or on fried potatoes.

_The next day._--If you have a piece left for the next day, cut it in thin slices after dinner, place the slices on a dish, with parsley under, in the middle, and above, and keep in a cold place.

A while before dinner you put in a stewpan a piece of butter (the quantity to be according to the quantity of meat), and set it on a good fire; when melted, sprinkle in, gradually, a little flour, stirring with a wooden spoon; when of a proper thickness, and of a brownish color, add a glass of broth, salt, pepper, a few pickled cucumbers cut in slices, and two or three mushrooms; boil ten minutes; lay the slices of meat in, subdue the fire, simmer twenty minutes, and serve.

_The same, in another way._--Chop fine the slices of leg of mutton, put a piece of butter in a stewpan, and set it on the fire; when melted, place the chopped meat in, keep stirring with a wooden spoon for about ten minutes; then add two or three tablespoonfuls of broth, salt, pepper, and a pinch of allspice; simmer fifteen minutes, and serve with fried eggs all around the dish.

_Boiled._--Set a saucepan on the fire with cold water enough to cover the leg of mutton, add salt; at the first boil put the leg of mutton in, wrapped up in a towel. Boil gently till done. For a middling-sized one, it takes about two hours. Remove the towel, dish the leg of mutton, spread a caper-sauce over it, and serve hot. The sauce may also be served in a boat or saucer.

_Cold._--What is left of it may be prepared like cold mutton in vinaigrette.

_Shoulder boned._--Split the shoulder just in the middle, on the inside, lengthwise and following the middle of the bones; remove the flat bone at the larger end first. This is easily done by scraping the meat off the bone on both sides, and then pulling it off. Do the same with the remaining bone. Spread the shoulder open on the table, the inside up, salt and pepper it, then spread on it the same stuffing as for a chicken stuffed with sausage-meat. Roll the shoulder round, tie it with twine, and roast or bake it. When roasted or baked, serve with the gravy.

_On a Puree._--Bone and roll the shoulder as above directed, but do not stuff it; roast or bake it, and serve it on a _puree_ of potatoes, beans, peas, lentils, or any other vegetable; place the shoulder in the middle of a dish, cut it in slices, and place them all around the _puree_, one lapping over the other; turn the gravy over the whole through a strainer, and serve hot.

_With a Sauce._--When baked or roasted as above, with or without stuffing, serve it with a _piquante_, _ravigote_, or _Robert_ sauce.

_Boiled._--Boil, and serve it with a caper-sauce, the same as the leg.

Prepare, cook, and serve the saddle in the same way as the leg--roasted or baked, warm or cold.