Stewed Neck of Lamb

Ingredients

• two to three pounds of the neck of lamb
• a large onion
• a carrot
• a turnip
• a bunch of parsley
• a few sweet herbs
• a teaspoonful of salt
• black pepper
• the mint
• the parsley

Method

1. 1

   Wash neck of lamb and place in a stewpan with cold vegetable stock.

2. 2

   Skim, add salt, and simmer for half an hour.

3. 3

   Add peas or young carrots and turnips, cover, and simmer for another half hour.

4. 4

   Mix flour with milk, add to stew, thicken, season, and cook for another half hour.

5. 5

   Serve with vegetables and sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 118. The excerpt below is the record exactly as published.

Stewed Neck of Lamb. Take two to three pounds of the neck of lamb, which may either be cut up or jointed and left whole. After washing it put it into a stewpan with some cold vegetable stock (water in which a large onion, a carrot, and a turnip have been boiled with a bunch of parsley and a few sweet herbs). When it boils up skim the stock, add a teaspoonful of salt and as long as the scum rises remove it; then draw the pan to the side of the stove where the meat can only simmer, and leave for half an hour. At the end of the time add the peas, or if these are not procurable some very young carrots and turnips may be used instead; cover the pan and let the meat simmer for another half hour. Mix the flour until it is quite smooth with a little milk, pour this into the stewpan and stir the sauce quickly until it thickens, then season it with black pepper and salt and add the mint and the parsley

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