Trim two necks of mutton as before, lard and braise as in the last
article; then peel some young turnips, and cut about a pint of scoops
from them the size of marbles (with an iron scoop); put a teaspoonful of
powdered sugar into a stewpan, place it over a sharp fire, and just as
it begins to brown, add two ounces of butter, and the scooped turnips;
pass them ten minutes over the fire, then add a pint and a half of brown
sauce (No. 1), and half a pint of consommée; let it simmer till the
turnips are quite done; take them out, and put them into another
stewpan, skim and reduce the sauce until it becomes rather thickish,
season a little more if required and pass it through a tammie upon the
turnips, dress the necks upon a dish fillet to fillet to form a saddle;
glaze, pour the sauce and turnips round, have twelve pieces of turnips
cut in the form of pears and stewed as (No. 1105), dress six of them,
one upon the other, in pyramids at each end of the dish, and serve very
hot.