Neck of Mutton and Rice

Ingredients

• Wash ½ lb. of rice
• slice up two onions
• cut into squares of an inch each way ½ lb. of streaky bacon
• Take off the scrag end and trim the neck very neatly

Method

1. 1

   Put the mutton, rice, onions, and bacon into a stewpan with enough water to prevent burning.

2. 2

   Keep adding water so the rice swells and the meat stews for about three hours.

3. 3

   Serve the mutton in the middle of the dish with rice and bacon around it.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 67. The excerpt below is the record exactly as published.

Neck of Mutton and Rice. Take off the scrag end and trim the neck very neatly ; remove the greater part of the fat. The scrag and trimmings go to the stock-pot ; the fat to the clarifying pot. Wash \ lb. of rice ; slice up two onions, and cut into squares of an inch each way \ lb. of streaky bacon

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