Neck of Mutton.—(No. 2.)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 120 min Total: 120 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

four or five pounds of the best end of a neck (that has been kept a few days) ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
cold soft water ↝ Water, tap [Tap water]

sauce

parsley and butter (No. 261) ↝ Parsley, raw [Not included in a food category]
eschalot (No. 294 or 5)
eschalot (No. 294 or 5)
caper sauce (No. 274) ↝ Capers, canned [Spices and Herbs]
mock caper sauce (No. 275)
onion sauce (No. 298) ↝ Onions, raw [Vegetables and Vegetable Products]
turnips (No. 130) ↝ Turnips, raw [Vegetables and Vegetable Products]
spinage (No. 121)

Instructions (3)

Put four or five pounds of the best end of a neck (that has been kept a few days) into as much cold soft water as will cover it, and about two inches over.
Let it simmer very slowly for two hours.
It will look most delicate if you do not take off the skin till it has been boiled.

Original Text

Neck of Mutton.—(No. 2.)

Put four or five pounds of the best end of a neck (that has been kept a few days) into as much cold soft water as will cover it, and about two inches over; let it simmer very slowly for two hours: it will look most delicate if you do not take off the skin till it has been boiled.

For sauce, that elegant and innocent relish, parsley and butter (No. 261), or eschalot (No. 294 or 5), or caper sauce (No. 274), mock caper sauce (No. 275), and onion sauce (No. 298), turnips (No. 130), or spinage (No. 121), are the usual accompaniments to boiled mutton.

Notes

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