Scrag End of Neck of Mutton with Rice

Ingredients

• the scrag
• three quarts of cold water
• six ounces of well-washed rice
• three carrots
• three onions
• two turnips
• eight peppercorns
• a little salt

Method

1. 1

   Joint the scrag, and lay it in a large stew pan, and pour over it three quarts of cold water.

2. 2

   Bring the liquor to a boil, skim it carefully, and throw into it six ounces of well-washed rice, and let it simmer for an hour; add three carrots, three onions, two turnips, eight peppercorns, and a little salt, and stew gently for two hours longer; serve very hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 73. The excerpt below is the record exactly as published.

the scrag end mil be wanted for luncheon to-morrow ; Potatoes (May 6th) ; Apple Pie (August 7th) ; Cheese (June 8th). A YEAR'S COOKERY. 85 Things that must not bo Forgotten. 1. Turn and rub the beef in the brine. 2. Pastry is to be made to-day (April 17th). An apple pie ; a red currant tart, made of bottled fruit (August 7tli) ; a seed cake (August 14th), and tea-cakes (August 26tli). 3. Be careful to preserve the stock in which the cow-heel was boiled. It will be excellent for soup. 4. Make the batter early in the day; it will be better for standing awhile. 5. Keep the bloaters on a dish apart from other food. {See Note 3„ January 1st.) February 21st. Breakfast. Luncheon. Dinner. Bloaters. Scrag end of Neck of Mut- Celery Soup. Corned Beef. ton, with Rice. Sausages and Mas Tea-cakes, Hot. Cake Pudding. Potatoes. Dry Toast. Marmalade. Brown and Wliite Bread and Butter. Porridge. Roly-poly Pudding. Cheese. Marketing. For the Day.— Two or three pounds of best Sausages, if these can be bought of a trustworthy dealer; If there is any doubt about the matter, buy two pounds of fresh Pork (March 18th) ; two or three heads of Celery ; one pennyworth of Parsley ; half a pound (or less) of good beef Suet ; Potatoes. For To-morrow.— One good-sized Ox-tail; two or three Ptarmigan. These birds, which, when plentiful, are usually sold at a reasonable price, are in season from February to April. Birds that have been well kept should be chosen. Ptarmigan are not large (about the size of red grouse), and therefore it is well to have something tolerably satisfying with them. Ox-tail soup will answer this description. When the family is large, a dish of mutton cutlets can be provided as well ; in this case two or three pounds of neck of mutton must be ordered (February 5th). If one bird more than is likely to be used at dinner can be procured, it may be made into a salad for supper. ( See Game or Chicken Salad.) Three heads of French Lettuce ; a basket of small Salad ; a pennyworth of boiled Beet-root ; four sheep’s Kidneys and half a pound of streaky Bacon, if this is not in the house (January 3rd); a tin of potted Hare, and a dried Haddock for breakfast on Monday. Breakfast. — Bloaters (January 3rd) ; Corned Beef bought February 19th; Tea-cakes (February 14th); Porridge (January 25th). Luncheon. — Scrag End of Neck of Mutton.- — Joint the scrag, and lay it in a large stew pan, and pour over it three quarts of cold water. Bring the liquor to a boil, skim it carefully, and throw into it six ounces of well- washed rice, and let it simmer for an hour ; add three carrots, three onions, two turnips, eight peppercorns, and a little salt

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