Neck of Mutton Sainte Menehould

Ingredients

• 1 neck mutton
• 2 sprigs parsley
• 1/2 cup butter
• 1 sprig thyme
• 1 bay leaf
• Salt pork
• 3 young carrots, sliced
• 3 medium-sized onions, sliced
• 1 leek, sliced
• 1 egg, beaten
• Bread crumbs
• Salt and peppercorns
• Seasoned stock

Method

1. 1

   Have butcher trim neck.

2. 2

   Split it down the center, chop between vertebrae without cutting the meat, and lard it with salt pork.

3. 3

   Melt butter; add carrots, onions, leek, herbs, peppercorns, and salt and slowly fry.

4. 4

   When vegetables begin to color, lay in the halves of neck and fry, turning often until vegetables are lightly browned.

5. 5

   Pour on enough boiling stock to cover.

6. 6

   Simmer until tender.

7. 7

   Drain well, brush with egg, sprinkle with crumbs, and brown slowly under grill.

8. 8

   Remove herbs and peppercorns from liquid and reduce to a rich sauce.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 138. The excerpt below is the record exactly as published.

NECK OF MUTTON SAINTE MENEHOULD (Cous de Mouton Sainte Menehould) i neck mutton 2 sprigs parsley Salt pork 1 sprig thyme % cup butter 1 bay leaf 3 young carrots, sliced Salt and peppercorns 3 medium-sized onions, sliced Seasoned stock 1 leek, sliced 1 egg, beaten Bread crumbs

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