Carre de Mouton braise auoc Woollies

Ingredients

• A neck of mutton (best end)
• 1 oz. butter
• 1 onion, peeled and cut into quarters
• 3 or 4 slices of streaky bacon
• a small bouquet garni
• 3 or 4 small carrots (cleaned and cut into pieces)
• 2 cloves
• 4 pint stock
• 1 pint Espagnole sauce (No. 236)
• pepper and salt
• nouilles

Method

1. 1

   Trim the meat, remove bones, fold in the thin end, and tie with twine.

2. 2

   Melt butter in a pan, fry onion, cloves, and bouquet, then place the neck on top with bacon.

3. 3

   Brown the meat, add carrots, moisten with stock, season, and simmer for about an hour.

4. 4

   Add brown sauce and finish in the oven.

5. 5

   When done, strain the sauce, skim fat, add sherry, boil, and reduce.

6. 6

   Serve the neck on a bed of nouilles with sauce over.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 352. The excerpt below is the record exactly as published.

arre de Mon-ton braise auoc Woollies. — A neck of mutton ( best end), 1 oz. butter, 1 onion, peeled and cut into quarters, 3 or 4 slices of streaky bacon, a small bouquet garni, 3 or 4 small carrots ( cleaned and cut into pieces)', 2 cloves, 4 pint stock, i pint Espagnole sauce (No. 236), pepper and salt, nouilles

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