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A Neck of Mutton a LA Jardinier

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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The recipe

Ingredients

Directions

  1. Trim the neck of mutton as for larding.

  2. Cut the red part of the bacon into thick strips for larding.

  3. Lard the neck of mutton with the bacon.

  4. Place a puree of roots under the mutton.

  5. Garnish with vegetables as desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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