Mutton Casserole

Ingredients

• Bone a neck of mutton weighing from 3 to 4 lb.
• a mixture of breadcrumbs
• beaten egg
• chopped ham or tongue
• chopped parsley
• a small onion
• moisten with a pint of good and well seasoned stock
• sliced carrot
• sliced turnip
• slices of fat bacon

Method

1. 1

   Stuff the mutton with breadcrumbs, egg, ham, and parsley.

2. 2

   Fry in a pan until browned, then moisten with stock.

3. 3

   Cover and bake in a hot oven for 1 to 1.25 hours, basting occasionally.

4. 4

   Serve with brown sauce.

Nutrition per serving

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 27. The excerpt below is the record exactly as published.

Bone a neck of mutton weighing from 3 to 4 lb., remove the superfluous fat, stuff the bone side with Casserole Cookery 57 a mixture of bread- crumbs, beat- en egg, chop- ped ham or tongue and chopped pars- ley. Tie up the meat into neat shape and place it in a deep earthenware fireproof pan, which must be previously lined with slices of fat bacon, sliced carrot, turnip, and a small onion. Put the pan on the fire and fry its contents over a brisk fire till the meat has acquired a light brown colour. Then moisten with a pint of good and well seasoned stock (the bones from the neck should be utilized for this). Place the cover on the pan and put it in a fairly hot oven for about one or one and a quarter hours. Baste the meat occasionally with its liquor £ during the process of cooking. And lastly remove the fat which has accumulated on top of the liquor. About ten minutes before serv- ing, take up the meat and place it on a dish and keep hot. Add half a pint of brown sauce to the liquor remaining in the pan, boil it up, strain off the vegetables, skim the sauce well and season to taste. Now return the meat into the pan, cook for another ten minutes, and send to table in the pan in which it was cooked. fmrlcot /Dutton en Casserole. Procure 2 lb. neck or scrag of mutton, 2 oz. of butter or dripping, 1 oz. of flour, a bouquet of savoury herbs, 2 carrots, 2 small onions, 1 turnip, 6 small potatoes and 1 gill of haricot beans. Trim off some of the fat from the meat, cut it into cutlets or neat pieces about two inches square, melt the butter or dripping in a casserole, and fry the meat to a niee colour, sprinkle over the flour, and season with salt and pepper. Stir for some minutes over the fire, then moisten with a pint of stock or water, add the onion stuck with a clove and the bouquet of savoury herbs. Allow the 58 Casserole Cookery meat to simmer gently for a few minutes ; take off the scum and fat. Have the potatoes, carrots, onions peeled, and turnip pared, and cut in halves or quarters ; fry them in fat and a little sugar to give colour ; add these to the stew with the haricot beans. Let the whole cook gently for about an hour or longer ; take out the herbs, and serve hot. Jrtsb Stew en Casserole. Procure 2 lb. of scrag and neck or loin of mutton, 1 } lb. of potatoes, and 2 onions. Trim the meat, pare off some of the fat ; if scrag end is used, cut it into square pieces ; if a neck or loin is used cut the meat into cutlets or chops. Wash and peel the potatoes, cut them into thick slices. Peel the onions, and slice them. Put the potatoes and onions and meat in alternate layers into a casserole ; season with salt and pepper ; add about \\ pints of water ,and let all simmer gently for about two hours. Keep the lid of the casserole closely shut, and shake the pan occa- sionally to prevent contents from burning. When done, sprinkle over some chopped parsley

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