Boiled Necks of Mutton, a l'Anglaise

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Saw off the scrag of two necks of mutton, and shorten the rib-bones to four inches in length.
  2. Detach the spine-bone from the fleshy part of the necks, and afterwards saw off the whole of the spine adhering to the case of the ribs.
  3. Pare the fat smooth.
  4. About two hours before dinner-time, put them on to boil in a stewpan with water, a little salt, and two or three carrots and turnips.
  5. When they are done, dish them up so as that the uncovered ends of the rib-bones may fall in between each other, representing a chevaur-de-frize.
  6. Garnish round with mashed turnips, and with turned carrots, between each spoonful of the mashed turnips, or else, placed round in a row.
  7. Send two sauceboats filled with gravy and caper-sauce (No. 91).
Original Text
BOILED NECKS OF MUTTON, A L'ANGLAISE. SAW off the scrag of two necks of mutton, and shorten the rib-bones to four inches in length; next, detach the spine-bone from the fleshy part of the necks, and afterwards saw off the whole of the spine ad-hering to the case of the ribs; pare the fat smooth, and about two hours before dinner-time, put them on to boil in a stewpan with water, a little salt, and two or three carrots and turnips. When they are done, dish them up so as that the uncovered ends of the rib-bones may fall in between each other, representing a chevaur-de-frize; garnish round with mashed turnips, and with turned carrots, between each spoonful of the mashed turnips, or else, placed round in a row. Send two sauceboats filled with gravy and caper-sauce (No. 91).
Notes
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