Neck of Mutton

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (29)
for gravy stew
for mutton broth
for soup or gravy
for stewing hare
for soup from leftovers
Instructions (26)
Neck of Mutton
  1. Bone a neck of mutton.
  2. Sprinkle with dried sage, powdered fine, or season according to No. 378.
  3. Roll and roast.
Gravy Stew from Mutton Bones
  1. Use the bones and scrag of the mutton.
  2. Stew them down gently.
  3. The meat is edible if done very gently.
Mutton Broth
  1. Add the same herbs as to other stocks.
  2. Add a carrot.
  3. This will make very good mutton broth.
General Use of Bones and Trimmings
  1. Wherever there are bones or trimmings from any meat dressed, make them contribute towards soup or gravy, or No. 252.
Stewing Hare
  1. If the hare is young, stew it plain. If old, lard it.
  2. Take off the shoulders and legs.
  3. Cut the back into three pieces.
  4. Lay these pieces, with a bay-leaf, half a dozen eschalots, and one onion pierced with four cloves, with as much good vinegar as will cover them, in a deep dish for twenty-four hours.
  5. In the mean time, brown the head, neck, ribs, liver, heart, &c. &c. in frothed butter well seasoned.
  6. Add half a pound of lean bacon, cut into small pieces, a large bunch of herbs, a carrot, and a few allspice.
  7. Simmer these in a quart of water until reduced to about half the quantity.
  8. Strain the liquid.
  9. Add the parts of the hare which have been infused in the vinegar, along with the whole contents of the dish, to the strained liquid.
  10. Stew until quite done.
  11. Optional: Those who like onions may brown half a dozen, stew them in a part of the gravy, and dish them around the hare.
Soup from Leftover Hare
  1. When the hare comes from the table and there are leftovers, take the meat from the bones.
  2. Combine the meat with a few forcemeat balls, the remains of the gravy, about a quarter of a pint of red wine, and a proportionable quantity of water.
  3. This will make a very pretty soup.
  4. Optional: Add a spoonful of catchup (No. 439) to the original gravy for improvement.
General Note on Ragoûts
  1. Every ragoût should be dressed the day before it is wanted, to allow fat to be easily removed when cold.
Original Text · last edited 5 days ago
A neck of mutton boned, sprinkled with dried sage, powdered fine, or (No. 378) seasoned, rolled, and roasted, is very good. The bones and scrag make excellent gravy stewed down, and if done very gently, the meat is not bad eating. The same herbs should be put to it as to other stocks, with the addition of a carrot; this will make very good mutton broth. In short, wherever there are bones or trimmings to be got out of any meat that is dressed in my kitchen, they are made to contribute towards soup or gravy, or No. 252. Instead of roasting a hare, (which at best is but dry food), stew it, if young, plain; if an old one, lard it. The shoulders and legs should be taken off, and the back cut into three pieces; these, with a bay-leaf, half a dozen eschalots, one onion pierced with four cloves, should be laid with as much good vinegar as will cover them, for twenty-four hours, in a deep dish. In the mean time, the head, neck, ribs, liver, heart, &c. &c. should be browned in frothed butter well seasoned; add half a pound of lean bacon, cut into small pieces, a large bunch of herbs, a carrot, and a few allspice; simmer these in a quart of water till it be reduced to about half the quantity, when it should be strained, and those parts of the hare which have been infused in the vinegar, should (with the whole contents of the dish) be added to it, and stewed till quite done. Those who like onions may brown half a dozen, stew them in a part of the gravy, and dish them round the hare. When it comes from the table, supposing some to be left, the meat should be taken from the bones, and with a few forcemeat balls, the remains of the gravy, about a quarter of a pint of red wine, and a proportionable quantity of water, it will make a very pretty soup; to those who have no objection to catchup (No. 439,) a spoonful in the original gravy is an improvement, as indeed it is in every made dish, where the mushroom itself is not at command. Every ragoût, in my opinion, should be dressed the day before it is wanted, that any fat which has escaped the skimming spoon, may with ease be taken off when cold.
Notes
Split from recipe 1ef05c73-f32c-4121-8012-958dfa384420