Mutton, Neck of, Browned

Ingredients

• four pounds of mutton
• a mixture of fine bread-crumbs
• parsley
• sweet herbs
• pepper
• salt
• a little mushroom powder
• the beaten yolk of one or more eggs
• half a pint of gravy
• a table-spoonful of lemon-juice

Method

1. 1

   Boil the mutton as in the preceding recipe, but not quite so long.

2. 2

   Finish by cooking it before the fire, covering it with a mixture of bread-crumbs, parsley, sweet herbs, pepper, salt, and mushroom powder, cemented with beaten egg yolk.

3. 3

   When nicely browned, serve with gravy thickened with browned flour and lemon juice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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, Keck of, Browned.— Boil as in preceding recij^e, but not quite so long ; finish by cooking the mutton before the fire, first cover- ing it with a mixture of fine bread-crumbs, pars- ley, and sweet herbs, pepper, salt, and a little mushroom powder, cemented together with the beaten yolk of one or more eggs. When nicely browned, serve with half a pint of gravy thickened with a dessert-spoonful of browned flour, and add a table-spoonful of lemon- juice. Time, a quarter of an hour to the pound. Probable cost, lOd. per pound. Sufficient, four poimds for six or seven persons. Mutton, Neck of. Roasted.— We have already recommended that the rib-bones of this joint should be shortened, to give a nice appearance to cutlets, and we also, for economy's sake, and to give a nice squareness to the piece of meat, advise the purchaser to get it done, if possible, by the butcher. The meat of the neck from a well-fed sheep we think superior to that of the loin. Take off any excess of fat, and roast precisely according to directions given for roast loin {see Mutton, Loin of. Roasted), always remembering that the fire for cooking mutton should be clear and brisk, but not fierce. A httle salt rubbed over the joint when it is ready to be put to the fire, a hberal basting, and some flour diedged over, to froth it nicely, are all that is wanted to satisfy a good appetite. Serve with plain MUT ( 448 ) MUT gravj-, baked tomatoes, or currant jelly. Time, a quarter of an hour to the pound. Probable cost, lOd. per pound. Sufficient, four pounds for four or five persons. Mutton, Oxford John {sec Oxford John). Mutton Patties. — Line some tartlet- moulds with a puff paste. Take an equal weight of lean mutton from the fillet and fat bacon, which pound together. Season to taste with salt, a very small quantity of spice, and cayenne pepper. Place a round ball of the meat into each patty-pan, cover with paste, and make a small hole in the centre. Bake in a quick oven, and pour into each x^tty through a funnel a little well-seasoned gravy, or glaze before the patties get cold. Time, about twenty minutes. Probable cost of paste, Is. 4d. per pound. Mutton Patties (another way). — These patties are often made with cooked meat, which is minced, then hashed in good gravy, seasoned with pepper, salt, and a little ketchup. The mince should not boil, but be made hot, and thickened. Patty-pans, lined wdth half puff-paste and filled with the meat, will require a very short time to bake. Cover with the paste, and put them into a quick oven. Time, about fifteen minutes to bake. Probable cost of paste. Is. per pound. Mutton Pie. — A very good family pie is made with the remains of a cold leg, loin, or any other joint of mutton from which nice neat slices of rather lean meat can be cut. These should be put with a good seasoning, in alter- nate layers with thinly-sliced potatoes, into a pie-dish, commencing at the bottom with some of the meat, and finishing at the top with pota- toes. Parsley

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