Roast Neck of Mutton
From Modern cookery, in all its branches, 1884
Serves 6
The neck is more tender than the loin.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 227. The excerpt below is the record exactly as published.
ROAST NECK OF MUTTON. This is a very favourite joint in many families, the flesh being more tender and succulent than that even of the loin ; and when only a small roast is required, the best end of the neck of mutton, or the middle, if divested of a large portion of the fat and cut into good shape, will furnish one of appropriate size and of excellent quality. Let the ends be cut quite even and the bones short, so as to give a handsome squareness of form to the meat. The butcher, if directed to do so, will chop off the chine bone, and divide the long bones suf- ficiently at the joints to prevent any difficulty in separating them at table. From four to five pounds weight of the neck will require from an hour to an hour and a quarter of roasting
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Cook this with the app: pantry check, scaling, and the assistant.