Prepare, lard, and braise a neck of mutton as before, then peel six
middling-sized Portugal onions, blanch them twenty minutes in boiling
water, then lay them on a cloth to drain, put a quarter of a pound of
butter in a flat stewpan, let it melt, lay in the onions, add one ounce
of sugar, and a little salt, and just cover them with a little white
stock, let them simmer gently for one hour or more until quite tender,
take them out carefully, lay on a cloth, cut them in halves, dress in a
border round the dish, and lay the neck in the centre, then take the
butter from the stock the onions were stewed in, put half a pint of it
in a stewpan, with a quart of white sauce (No. 7) and half a pint of
stock, reduce it till it becomes again thickish, and pour it over the
onions round the mutton, which glaze and serve very hot.
For neck of mutton à la légumière, ditto à la Brétonne, and ditto à la
Chartre, see Removes, Nos. 482, 483, and 486.