Neck of Mutton Braised

Ingredients

• 2 necks of mutton
• 3 pints of broth or stock
• 2 onions
• V^ carrot
• a small bouquet
• V^ pound salt pork
• 6 whole peppers

Method

1. 1

   Trim the necks of mutton and place them in a saucepan with broth, onions, carrot, bouquet, and salt pork.

2. 2

   Cover and cook slowly for 1.5 to 2 hours.

3. 3

   Once done, lay the necks in a roasting pan, strain the broth, reduce it by boiling to 1.5 pints, pour over the necks, roast, and baste until colored.

4. 4

   Serve garnished with vegetables.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 214. The excerpt below is the record exactly as published.

Neck of Mutton^ Braised. — Trim nicely 2 necks of mutton, put them in a saucepan, cover with 3 pints of broth or stock ; add 2 onions, V^ carrot, a small bouquet; add V^ pound salt pork, 6 whole peppers

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