Neck of Mutton. No. 5. Crumbed, without the Scrag.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Simmer gently till nearly done, 5 lbs. weight will require fully 2 hours.
  2. 20 minutes before serving, half divide each bone from the next and cover all thickly with bread-crumbs mixed with a few sweet herbs chopped fine and the yolk of 1 egg.
  3. Put it into the Dutch oven before the fire and let it brown.
  4. Serve hot with a good thick gravy.
  5. A nice dish for luncheon.
  6. The liquor it has been boiled in will make good carrot or pea or other vegetable soup.
Original Text
Neck of Mutton. No. 5. Crumbed, without the Scrag. (Mrs. Thomass.) Simmer gently till nearly done, 5 lbs. weight will require fully 2 hours; 20 minutes before serving, half divide each bone from the next and cover all thickly with bread-crumbs mixed with a few sweet herbs chopped fine and the yolk of 1 egg. Put it into the Dutch oven before the fire and let it brown. Serve hot with a good thick gravy. A nice dish for luncheon. The liquor it has been boiled in will make good carrot or pea or other vegetable soup.
Notes
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