Carbonade of Lamb a la Jardiniere

A carbonade or loin is the end of the rack (Fig.335), from where the cutlets begin as far down as where the tail begins. Chop off entirely the chine bone without detaching the minion fillet, remove the skin covering the large fillet over its entire outside surface, and lard the meat with medium lardons (No. 3, Fig. 52). Roll over the flap, tie it with six rounds of string, forming a knot at each round, and then lay the meat in a saucepan lined with slices of fat pork, veal, ham, cut up vegetables, a garnished bunch of parsley and allspice, salt it over lightly and wet it with a beef stock (No. 194a); let fall to a glaze, then remoisten to its height with white wine and stock; allow the boiling to continue for five minutes, then uncover the saucepan and place it in a moderate oven to finish cooking, being careful to baste it frequently with its own stock, having it finally assume a fine color, Glaze, untie, dress and strain and skim the liquid, reduce and serve it in a sauce-boat; garnish around the meat with a jardiniere garnishing (No. 677).