Rack of Mutton with Small Roots

Have two racks of six ribs each and five inches wide; beginning at the fillet, bone the loin on the spine end, and saw through the spinal bone, pare the racks and lard it with medium lardons (No. 3, Fig. 52), then place the two racks in a sautoir containing slices of fat pork, carrots, onions, cloves, a garnished bunch of parsley (No. 123), moisten with a pint of water, reduce entirely and remoisten to three-quarters of its heighth with beef stock (No. 194a); let cook for one hour, basting frequently in such a way that they become both cooked and glazed at the same time. Dress the racks on a garnishing of small roots cut in balls, or else on a garnishing of cream chiccory puree (No. 729).