No. 584. _Neck of Lamb aux légumes printaniers._

Trim a nice white neck of lamb in the manner described for mutton (No.

482), keep it nice and square, run a skewer through and roast it with

vegetables, make a border of young vegetables on your dish prepared as

for fillet of beef (No. 554), dish the lamb in the centre, sauce over

the vegetables, and serve sauce the same as for the filet de bœuf.