Mutton, Scrag (a la Menehould)

Ingredients

• the undivided scrag end of the neck of mutton
• three or four young carrots
• three middle-sized onions
• lightly with pepper
• a couple of bay-leaves
• a sprig of thyme
• marjoram
• basil
• a small bunch of parsley
• thirty white peppercorns
• a cupful of broad-crumbs
• pepper and salt

Method

1. 1

   Soak and wash the scrag, then hang for a couple of days.

2. 2

   Line a stewpan with bacon, add the scrag, bacon, vegetables, herbs, and cover with veal liquor.

3. 3

   Stew for 4 hours, then cover with seasoned crumbs and brown in the oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 980. The excerpt below is the record exactly as published.

Mutton, Scrag (a la Menehould). — Soak in warm water and wash the undivided scrag end of the neck of mutton ; drain, sprinkle lightly with pepper, and hang it for a couple of days. Slice three or four young carrots, and divide into quarters three middle-sized onions, line the bottom of a stcwpan with thin slices of fat bacon, lay in the scrag, with slices of bacon over the top, and the vegetables which have been sliced, with a couple of bay-leaves, a sprig of thjTno, marjoram, and basil, a small bunch of parsley, thirty white peppercorns, and as much liquor from the boiling of a knuckle or scrag of veal as will cover the meat well. Prepare a cupful of broad-crumbs, seasoned with pepper and salt

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