Neck of Mutton. No. 1. Boiled, “Our Boiled Mutton.”

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 (12)
For the Mutton
For Caper Sauce
References
Instructions (10)
Boiling Mutton
  1. Take the best end of a neck of mutton and trim off much fat.
  2. Cover it with water and have cut vegetables with it, to come to the boil, then put all to simmer at side of fire to 2 1/2–3 hours.
  3. Add more water if wanted.
  4. It must be most tender but not ragged.
  5. Serve in a good gravy.
  6. Keep the liquor it boiled in.
Caper Sauce
  1. In butter, butter the size of a walnut and a tablespoonful of flour, to make a white roux.
  2. When ready add a few tablespoonfuls of the liquor, also, if liked, minced onion and tiny bit of raw carrot; put this at the side of the fire and stir it from time to time.
  3. It should remain so (watched) 1 hour, then strain and add 2 good tablespoonful of hot cream.
  4. Stirred in capers and a little salt at dishing time.
Original Text
Neck of Mutton. No. 1. Boiled, “Our Boiled Mutton.” Take the best end of a neck of mutton and trim off much fat. Cover it with water and have cut vegetables with it, to come to the boil, then put all to simmer at side of fire to 2 1/2–3 hours. Add more water if wanted. It must be most tender but not ragged. Serve in a good gravy. Keep the liquor it boiled in. For Sauce: For Caper Sauce: in butter, butter the size of a walnut and a tablespoonful of flour, to make a white roux. When ready add a few tablespoonfuls of the liquor, also, if liked, minced onion and tiny bit of raw carrot; put this at the side of the fire and stir it from time to time. It should remain so (watched) 1 hour, then strain and add 2 good tablespoonful of hot cream. Stirred in capers and a little salt at dishing time. For other Caper Sauces, see Sauces for Meat.
Notes
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