Neck of Mutton. No. 2. Best End. Braised.

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 (7)
Instructions (12)
  1. Trim the mutton well.
  2. Cut 2 carrots, 3 or 4 small onions, and a stick of celery into a stewpan.
  3. Add a sprig of thyme and 2 sprays of parsley to the stewpan.
  4. Add second stock to the depth of an inch in the stewpan.
  5. Place the mutton on top of the vegetables and stock.
  6. Put a lid or pan on close.
  7. Simmer gently for 3 hours.
  8. Without taking the lid off, put some red-hot cinders on the lid.
  9. Let it simmer for 1 hour more.
  10. The meat will glaze itself.
  11. Ensure the meat is tender but not ragged by gently cooking.
  12. Skim and strain the liquor in the pot for gravy, keeping back the herbs and vegetables.
Original Text
Neck of Mutton. No. 2. Best End. Braised. Trim it well. Take a stewpan and cut into it 2 carrots, 3 or 4 small onions and a stick of celery. Add a sprig of thyme and 2 sprays of parsley; also second stock for the depth of an inch. On these put the mutton, and put lid or pan on close. Let it simmer gently 3 hours, then, without taking it off, put some red-hot cinders on the lid and let it simmer 1 hour more. The meat will glaze itself. It will be tender, but not ragged, if gently done. Skim and strain the liquor in the pot for gravy, to keep back the herbs and vegetables, as all their flavour will have gone into the meat and gravy.
Notes
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