Neck of Mutton. No. 3. Braised or Stewed.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

the small Southdown mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
the neck ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
the leg ↝ Pheasant, leg, meat only, raw [Poultry Products]
all the thick fat from it
a few trimmings of mutton or beef ↝ Ostrich, tip trimmed, raw [Poultry Products]
a few trimmings of mutton or beef ↝ Beef, ground, raw [Ground beef]
6 middle-sized onions ↝ Onions, raw [Vegetables and Vegetable Products]
2 or

Instructions (2)

If neck, take off all the thick fat from it.
Put the joint into a stewpan or braising pan with a tight-fitting cover to keep the steam in, and add a few trimmings of mutton or beef with 6 middle-sized onions, 2 or

Original Text

Neck of Mutton. No. 3. Braised or Stewed.
The small Southdown mutton is preferable, and the neck or the leg is generally used. If neck, take off all the thick fat from it. Put the joint into a stewpan or braising pan with a tight-fitting cover to keep the steam in, and add a few trimmings of mutton or beef with 6 middle-sized onions, 2 or

Notes

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