Braised Neck of Mutton

Ingredients

• a neck of mutton
• a breast of mutton
• some vegetables
• some chopped bacon
• a slice of bacon
• a nice sauce such as piquante, poivrade, or Italienne
• bread-crumbing it
• boiled maccaroni
• Tomato pulp
• some glazed turnips or carrots

Method

1. 1

   Braise the neck or breast of mutton in gravy with vegetables and chopped bacon.

2. 2

   Slip a slice of bacon under the flap and tie it in shape.

3. 3

   When almost done, lift the joint, strain off the gravy, skim it, and make a nice sauce.

4. 4

   Put the joint in the oven after bread-crumbing to brown and finish cooking.

5. 5

   Dish it surrounded by boiled macaroni and pour the sauce over it at the last minute.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 108. The excerpt below is the record exactly as published.

Braise a neck of mutton, or a breast, in gravy, with vegetables and some chopped bacon : slip a slice of bacon under the flap of either, and tie it in shape before you commence operations : when almost done, lift the little joint up ; strain off the gravy, skim it, and make a nice 192 CULINARY JOTTINGS FOR MADRAS, sauce with it such as piquante, poivrade, or Italienne. Put tlie joint in the oven after bread-crumbing it, to brown and finish cooking ; when ready, dish it surrounded by boiled maccaroni over which the sauce should be poured at the last minute. Tomato pulp may be used for this pur- pose with marked effect, and some glazed turnips or carrots

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