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Mutton, Neck of, Browned

Boil as in preceding recipe, but not quite so long; finish by cooking the mutton before the fire, first covering it with a mixture of fine bread-crumbs, parsley, and sweet herbs, pepper, salt, and a little mushroom powder, cemented together with the beaten yolk of one or more eggs. When nicely browned, serve with half a pint of gravy thickened with a dessert-spoonful of browned flour, and add a table-spoonful of lemon-juice. Time, a quarter of an hour to the pound. Probable cost, 10d. per pound. Sufficient, four pounds for six or seven persons.