To Roast Neck of Mutton

Ingredients

• Neck of Mutton
• salt
• pepper

Method

1. 1

   Trim the neck, removing excess fat.

2. 2

   Roast in the usual way, allowing 20 minutes per pound.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 34. The excerpt below is the record exactly as published.

pepper and salt and the forcemeat. Roll the loin into a tight compact shape and bind with tape. Roast in the usual way. Serve red currant jelly in a separate dish. Mince (1). — Fry an onion in a little piece of butter in a sauce- pan, take out the onion and add about a quarter of a pint of good stock, flavour with Harvey sauce, pepper and salt, and add a very little flour to thicken it. Lay in the meat minced very finely with a knife, not in a machine, and warm through. Serve with sippets of toast round, and if liked, poached eggs on the mince. Mince (2) (another way). — Chop the meat finely. Put it in a saucepan with a very little gravy, only just enough to moisten the meat, a little ketchup and pepper and salt. Just make hot and serve. Everything depends on the flavouring. A little grated lemon rind is an improvement to mince made of white meat. Mince Moulds. — 6 oz. cooked beef or mutton, 2 oz. ham, 1 teaspoon minced parsley, 4 oz. bread-crumbs, 2 eggs, 1 oz. butter, pepper and salt. Free the meat from skin and gristle, and MEAT. 47 mince it very. finely. Mix all the ingredients thoroughly together, and moisten with two beaten eggs. Butter some little moulds and fill with the mixture ; bake in a moderate oven for half an hour, and insert a small sprig of parsley in the top of each when it is turned out of the mould. Pour brown gravy round them. Mince Cutlets. — ? lb. minced cooked meat, I oz. minced ham, 3 or 4 tablespoons bread-crumbs, i oz. butter, i pint stock, i egg, i oz. flour, pepper, salt, and cayenne, i dessert-spoon hot sauce. Put the butter and flour into a saucepan and mix into a smooth paste. Add the stock, seasoning, and hot sauce, and let it boil, stirring all the time, pour it into a basin, add the bread- crumbs and minced meat, and mix well. Spread the mixture on a plate firmly and evenly, and put it aside to get cold and firm. With a floured knife cut the mixture on the plate into triangular- shaped pieces, starting from the centre of the plate. Flour a board and shape each piece like a cutlet, put 2 inches of straight macaroni into the narrow end of each cutlet to represent bone. Egg and bread-crumb and fry in very hot fat. Serve with a little brown gravy. Mutton Chops. — These are always best grilled. They should be cut from a loin, be about three quarters of an inch thick, and have about half an inch of fat left round them. They will take about ten minutes to cook. They should be turned four times (but on no account must a fork be stuck into them) and sprinkled with pepper and salt and a little piece of butter put on them. The chief point in broiling is to attend to the fire. Half an hour before you want to cook your chops stir up your fire and clear away the ashes, stir all dead cinders from the bottom, and by the time you are ready to cook the fire will be clear and bright. Mutton Chops and Green Peas. — ij lbs. best end neck of mutton, and 1 pint shelled peas. Trim the chops carefully, making them a good shape, and cutting away most of the fat, dredge them well with flour and lay them in a stew-pan with a sprig of mint and a very small onion, and just cover them with 48 M EAT. cold water. Bring them slowly to boiling-point, but do not allow them quite to boil or the meat will be very hard. Then draw back the stew-pan from the fire and add the peas. Season with salt and pepper and a dust of cayenne. Simmer gently for half an hour, or longer if the peas are not soft. Dish up the chops and put the peas in the centre of the dish and pour the gravy round. Mutton Cutlets (i). — 2 lbs. best end neck of mutton. Take off the cutlets, shape them and chop off the thick part of the chine bone, beat them flat with a chopper, cut off all the fat. Season with pepper and salt. Egg and bread-crumb, and fry in lard. Place them on paper in front of the fire to drain off the fat. Serve with a puree of tomatoes or potato, etc. Mutton Cutlets (2). — 2 lbs. loin chops, parsley, thyme, 2 eggs, bread-crumbs, 2 oz. butter, 1 lemon, cayenne and salt. Trim the cutlets and lay in a stew-pan with the butter which has been melted, season them and let them stew for a short time, but without getting any colour. Mince the thyme and parsley, and bind with the yolk of an egg. When the cutlets are nearly cold spread the minced herbs over them, sprinkle with bread-crumbs and cayenne, broil them on a gridiron, and when they are brown squeeze lemon juice over them. Mutton Cutlets a la Rdforme (an entree). — From 1 carrot, 1 turnip, the hard-boiled white of 1 egg, 2 slices of lean ham, 2 green gherkins, 9 French beans, cut out narrow strips of about two inches in length, also a few star- and diamond-shaped pieces. Partly boil the carrot and turnip before cutting into shapes. Make a sauce of 1 oz. of butter browned with 1 oz. of flour, add f pint of good stock, 1 shred onion, 1 tablespoon spiced vinegar, 1 dessert-spoon red currant jelly, 6 cloves, stir and let it boil for five minutes, then strain it through a fine gravy strainer, return the sauce to the pan, and add a few of the cut vegetables, white of egg, pickles, ham, a dust of cayenne, 1 tablespoon sherry wine, and let it just boil up. Have seven cutlets ready M EAT. 49 that have been dipped into the beaten yolks of two eggs, and then into a mixture of minced ham, bread-crumbs, pepper and salt ; fry the cutlets in boiling fat for five minutes. Arrange the cutlets in a ring in an entree dish, pour the sauce in the centre, and garnish with the remainder of the vegetables, ham and eggs. 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, and served with the meat and vegetables round the dish, and parsley or caper sauce should be poured over the meat. To Roast Neck of Mutton

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