Mutton, Neck of. Boiled
From Cassell's dictionary of cookery, 1892
Serves 4
Time: until cooked. Serve plain.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 975. The excerpt below is the record exactly as published.
Mutton, Neck of. Boiled. — Shorten the ribs and saw oft' the chine-bone of a neck of mutton, or from three to four pounds of the best end ; to look weU it should not exceed five inches in length. Pare off the fat that is in excess of what may be eaten, and boil slowly in plenty of water slightly salted
Cook this with the app: pantry check, scaling, and the assistant.