Neck of Mutton with Sorrel

Ingredients

• 3 lb. of neck of mutton
• a peck of sorrel
• about 1 pint of water
• 2 large onions
• 2 spoonfuls of flour
• 1 oz. of sugar
• pepper
• salt
• a little grated nutmeg
• 1 pint of good stock

Method

1. 1

   Lard the neck of mutton and braise for two hours.

2. 2

   Prepare a puree with sorrel, water, onions, flour, sugar, pepper, salt, nutmeg, and stock.

3. 3

   Cook for twenty minutes and pass through a sieve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 35. The excerpt below is the record exactly as published.

Neck of Mutton with Sorrel. Lard 3 lb. of neck of mutton, and braise it for two hour dish it with the following puree previously placed in the cen of the dish. Put into a stewpan a peck of sorrel, add abo 1 pint of water, and stir it over the fire with a wooden spo till dissolved ; then pour it into a sieve to drain, chop and f 2 large onions in a. small piece of butter till lightly brown.ee mix in 2 spoonfuls of flour, 1 oz. of sugar, pepper, and sa and a little grated, nutmeg ; pour in 1 pint of good stock, a the sorrel to this. Cook over the fire for twenty minutes, ai ~ub through a hair sieve. MISS CAME BON'S COOKE BY BOOK. 87 Braised Neck of Veal. Trim a neck of veal and put it in a braiding pan with. 2 carrots sliced, 2 onions cut up, a head of celery, and bouquet garni. Just cover the veal with good stock, and let it stew slowly for about two hours. Take out the veal, strain the stock, and free it from grease, and boil it down to half; put the veal in the oven to brown, basting it with the stock for about twenty minutes — it should look bright and glossy. Dish it garnished with stewed peas, and Bechamel sauce poured round. Ragout of Babbit. Cut up the rabbit into neat pieces and lay them in a stew- pan. Cover with stock or water ; add a sprig of parsley, 1 of lemon thyme, a bay leaf, 6 button oniony and a few small mushrooms. Stew gently for an hour, then take out the meat> and strain the sauce. Add to it a little colouring, a glass of sherry or Madeira, salt

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