Cut off the scrags and take the chine bones from two necks of mutton,
lard the lean parts with lardons of fat bacon about three inches long,
roast them in vegetables as for fillet of beef (No. 417); when done,
dress them on a dish, placing fillet to fillet, so as to form a saddle;
fill up the crevice between them with mashed potatoes, upon which dress
small pieces of cauliflower and small bunches of asparagus, or Brussels
sprouts; make a border of mashed potatoes round the mutton, upon which
dress some onions, with pieces of carrots and turnips stewed (see stewed
rump of beef à la Flamande, No. 428), place four onions at each end of
the dish, and stick a fine head of asparagus in each; glaze the mutton,
and pour a demi-glace (No. 9) over the vegetables.