SERPENT OF MUTTON

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

a large neck of mutton ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
five ounces of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
one ounce of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
one egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a few leaves of chopped parsley ↝ Parsley, raw [Not included in a food category]
one ounce of dripping
flour ↝ Flour, 00 [Cereal Grains and Pasta]
one quart of cold water ↝ Water, tap [Tap water]
six drops of Worcestershire sauce ↝ Sauce, worcestershire [Soups, Sauces, and Gravies]
a bay leaf ↝ Spices, bay leaf [Spices and Herbs]
cut carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]

Instructions (6)

Take a large neck of mutton; take away all the bones, and flatten with a rolling-pin wet in cold water.
Make a stuffing of five ounces of bread-crumbs, one ounce of suet, one egg, pepper and salt, a few leaves of chopped parsley.
Lay the meat out flat, place the force-meat stuffing in the centre, and roll it up in the form of the letter S.
Set it in a sauce-pan with one ounce of dripping, and brown.
Dredge the mutton with flour; put one quart of cold water on it, six drops of Worcestershire sauce, a bay leaf, cut carrots and turnips, with a vegetable cutting in fancy shapes, and boil in hot water in a separate sauce-pan.
When done, garnish round the serpent of mutton.

Original Text

SERPENT OF MUTTON.

Take a large neck of mutton; take away all the bones, and flatten with a rolling-pin wet in cold water; make a stuffing of five ounces of bread-crumbs, one ounce of suet, one egg, pepper and salt, a few leaves of chopped parsley. Lay the meat out flat, place the force-meat stuffing in the centre, and roll it up in the form of the letter S; set it in a sauce-pan with one ounce of dripping, and brown. Dredge the mutton with flour; put one quart of cold water on it, six drops of Worcestershire sauce, a bay leaf, cut carrots and turnips, with a vegetable cutting in fancy shapes, and boil in hot water in a separate sauce-pan. When done, garnish round the serpent of mutton.

Notes

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