Carre de Mouton Roti (Roast Neck of Mutton)

Ingredients

• about four pounds
• a little butter
• a little milk
• Brussels sprouts
• potatoes

Method

1. 1

   Trim the neck of mutton and roast it, basting frequently.

2. 2

   Serve with its own gravy.

3. 3

   Mash potatoes with butter and milk, shape, and brown in the oven.

4. 4

   Boil Brussels sprouts, drain, and toss in butter with seasoning.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 45. The excerpt below is the record exactly as published.

Carre de Mouton Boti (Roast Neck of Mutton).— Take a piece of the best end of a neck of mutton, weighing about four pounds, trim the joint very neatly, and cut off the scrag end, seeing that the butcher has cut the bones very short and separated the joints and also removed the chine. Proceed to roast the joint, baste it frequently, and. when done, serve with its own gravy, having thoroughly freed it from fat. Mash the potatoes with a little butter and milk, place them on a tin, shape them with a fork, and brown them in the oven. The Brussels sprouts should be boiled, then thoroughly drained and tossed in a little butter with pepper and salt. Cost : Neck of mutton, 3s. 4d. ; Brussels sprouts, 3d.; butter, Id.; potatoes, etc., 2|d. ; total, 3s. 10|d. CEufs Farcis au Gratin (Stuffed Eggs au Grating- Boil four new laid eggs hard ; when cold, remove the shells and cut the eggs in half lengthwise. Take out the yolks. pound them in a mortar, and add to them their weight in butter and half their weight in crumb of bread moistened with a little milk

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