Braised Neck of Lamb with Brussels Sprouts

Ingredients

• a neck of Lamb
• 31b. of Brussels sprouts
• a lump of salt
• a moderate-sized onion, peeled and thinly sliced
• a lump of butter
• 2 table-spoonfuls of chopped ham
• 1 breakfast-cupful of white veal stock
• the same quantity of milk
• i teaspoonful of sugar

Method

1. 1

   Trim a neck of Lamb to a nice square shape and braise it.

2. 2

   Meanwhile, prepare a puree of Brussels sprouts by boiling them in salted water until tender, then finely chop.

3. 3

   Sauté sliced onion in butter, add chopped ham and sprouts, dredge with flour, and pour in white veal stock and milk, stirring until boiling.

4. 4

   Season with pepper, salt, and sugar.

5. 5

   Pass the sprouts through a sieve onto a hot dish, place the Lamb upon it, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 207. The excerpt below is the record exactly as published.

Braised Neck of Lamb with Brussels Sprouts.— Trim a neck of Lamb to a nice square shape (see Fig. 1014), and braise it, keeping it as white as possible. Meanwhile prepare a puree of Brussels sprouts a3 follows: Trim off the out- side leaves, and wash thoroughly 31b. of Brussels sprouts, put them into a saucepan with a lump of salt and plenty of boiling water, and boil. When tender, drain the sprouts, squeezing out as much of the water as possible, and finely chop them. Peel and thinly slice a moderate-sized onion. Fig. 1011. Neck of Lamb. put it into a stewpan with a lump of butter, and toss it about over a brisk fire for a few minutes ; then put in 2 table-spoonfuls of chopped ham, a few sprigs of parsley, and the sprouts. Dredge lightly with flour, and pour in 1 breakfast-cupful of white veal stock and the same quantity of milk, stirring at the same time to mix them very smoothly. Stir the whole over the fire until boiling, and season to taste with pepper, salt, and i teaspoonful of sugar

Cook this with the app: pantry check, scaling, and the assistant.