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.