Procure a large neck of mutton, trim it as before, and lard the lean
part with fine cut bacon, like for the noix de veau, make two quarts of
marinade (see fillet of beef à la Bohémienne, No. 426), and lay the neck
in it for three days, then run a skewer through it and fix it on your
spit, roast it about an hour, giving it a very good colour; have ready
the following sauce: strain half a pint of the marinade into a stewpan,
add a pint of brown sauce and a small piece of glaze, reduce it till
forming a thickish demi-glace; you have previously soaked twenty very
nice French plums in boiling water twenty minutes, drain them on a
sieve, and when dry throw them into the sauce, season with a little salt
and cayenne pepper, pour the sauce in your dish, dress the neck upon it
and serve.