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To Boil Neck of Mutton with Parsley Sauce
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
Nutrition per serving
15Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories15 kcal
Protein1.1 g
Carbohydrates0 g
Fiber0 g
Total Fat1.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol4.4 mg
Sodium3.8 mg
Potassium15 mg
Calcium0.9 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus10 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.2 mcg
Water4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 36. The excerpt below is the record exactly as published.
To Boil Neck of Mutton with Parsley Sauce.— Cut off some of the fat and trim the joint to a good shape, sawing off a bit of the end of the bones to make the joint more compact. Put it into a saucepan with a few carrots and turnips and enough water to cover it, and some salt. Boil slowly, allowing twenty minutes to the pound. Rice or pearl barley may be added if liked
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