ROAST NECK OF MUTTON

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
4.0 – 5.0 persons
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
for roasting
for serving
Instructions (6)
  1. For roasting, choose the middle, or the best end, of the neck of mutton.
  2. If there is a very large proportion of fat, trim off some of it, and save it for making into suet puddings, which will be found exceedingly good.
  3. Let the bones be cut short and see that it is properly jointed before it is laid down to the fire, as they will be more easily separated when they come to table.
  4. Place the joint at a nice brisk fire, dredge it with flour, and keep continually basting until done.
  5. A few minutes before serving, draw it nearer the the fire to acquire a nice colour, sprinkle over it a little salt, pour off the dripping, add a little boiling water slightly salted, strain this over the meat and serve.
  6. Red-currant jelly may be sent to table with it.
Original Text
ROAST NECK OF MUTTON. [Illustration: NECK OF MUTTON 1-2. Best end. 2-3. Scrag.] 737. INGREDIENTS.—Neck of mutton; a little salt. Mode.—For roasting, choose the middle, or the best end, of the neck of mutton, and if there is a very large proportion of fat, trim off some of it, and save it for making into suet puddings, which will be found exceedingly good. Let the bones be cut short and see that it is properly jointed before it is laid down to the fire, as they will be more easily separated when they come to table. Place the joint at a nice brisk fire, dredge it with flour, and keep continually basting until done. A few minutes before serving, draw it nearer the the fire to acquire a nice colour, sprinkle over it a little salt, pour off the dripping, add a little boiling water slightly salted, strain this over the meat and serve. Red-currant jelly may be sent to table with it. Time.—4 lbs. of the neck of mutton, rather more than 1 hour. Average cost, 8-1/2d. per lb. Sufficient for 4 or 5 persons. Seasonable at any time. WOOLLEN MANUFACTURES.—The distinction between hair and wool is rather arbitrary than natural, consisting in the greater or less degrees of fineness, softness and pliability of the fibres. When the fibres possess these properties so far as to admit of their being spun and woven into a texture sufficiently pliable to be used as an article of dress, they are called wool. The sheep, llama, Angora goat, and the goat of Thibet, are the animals from which most of the wool used in manufactures is obtained. The finest of all wools is that from the goat of Thibet, of which the Cashmere shawls are made. Of European wools, the finest is that yielded by the Merino sheep, the Spanish and Saxon breeds taking the precedence. The Merino sheep, as now naturalized in Australia, furnishes an excellent fleece; but all varieties of sheep-wool, reared either in Europe or Australia are inferior in softness of feel to that grown in India, and to that of the llama of the Andes. The best of our British wools are inferior in fineness to any of the above-mentioned, being nearly twelve times the thickness of the finest Spanish merino; but for the ordinary purposes of the manufacturer, they are unrivalled.
Notes
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