Trim a neck of mutton as for braizing, and afterwards with a sharp knife lay the fillet or fleshy part quite bare by removing its covering of fat and sinew; the bare part must then be closely larded with bacon, and pickled in marinade for at least two days (see No. 299). When sufficiently saturated with the marinade, it must be braized as directed for legs of mutton; and when done, glazed and dished up, it is to be garnished with potatoes turned in the form of large olives and fried in butter, of a light colour; pour some chevreuil sauce, No. 29, over the neck of mutton, and serve hot.