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.