Plain roast the neck, as you would that of mutton; and whilst it is roasting, cut one middle-sized carrot in small dice, the same quantity of turnip, and thirty button onions; wash all in cold water, put them in a small stewpan, with one ounce of butter and half a teaspoonful of sugar, place on the fire till no liquid remains in the stewpan; add to it a gill of brown sauce, half a one of broth, add a small bouquet of parsley and bay-leaf; after once boiling, set it to simmer on the corner of the stove, skim off all the fat; when ready, taste if very palatable; it must be a nice brown color, and the sauce lightly adhere to the back of the spoon; serve on the dish, place the neck over; white sauce may be used instead of brown, only add a spoonful of liaison when ready to serve. The sauce is equally good with almost any kind of meat, game, and poultry; it will often be referred to, therefore be particular in making it; you can shape the vegetables in twenty different ways, by using either green peas, French beans, or Brussels sprouts; sprue-grass may be added, when in season, but should be boiled separately, and added just previous to serving.