Neck of Mutton. No. 6. To Taste like Roe Venison.

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 (21)

Marinade

claret and water or with vinegar and water, cold
claret and water or with vinegar and water, cold ↝ Water, tap [Tap water]
vinegar and water, cold ↝ Vinegar [Mustard and other condiments]
sliced vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
spice ↝ Spices, paprika [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
peppercorns
allspice ↝ Spices, allspice, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

Braising

second stock
the skimmings of the stock pot ↝ Milk, evaporated, fat free (skim) [Milk, nonfat]

Sauce

3 spoonfuls of Spanish Sauce, see Sauces for Meat
a glass of claret
a tablespoonful of currant or cranberry jelly ↝ Currants, dried [Dried fruits]
a tablespoonful of currant or cranberry jelly ↝ Cranberries, raw [Fruits and Fruit Juices]
2 drops only of anchovy essence ↝ Fish, anchovy [Fish]

Finishing cutlets

a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little stock or half glaze
a little stock or half glaze ↝ Carrots, glazed, cooked [Carrots]

Serving suggestions

potatoes cut the shape of olives and fried ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]

Instructions (12)

When you cut up a sheep, lard the neck whole or in cutlets.
Cover it with claret and water or with vinegar and water, cold.
Add sliced vegetables, spice, mace, peppercorns, allspice, and cloves.
Turn the meat every day for 4 days.
Then take out and braise it in second stock, or better still in the skimmings of the stock pot.

For the Sauce

Combine 3 spoonfuls of Spanish Sauce (see Sauces for Meat) with a glass of claret (sherry is too bitter and strong), a tablespoonful of currant or cranberry jelly and 2 drops only of anchovy essence.
All to boil up together.
Skim it well and serve round the mutton.
Make double the quantity of sauce if wished.

If the neck is divided

The larded cutlets should be first sautéed in a little butter and turned once.
Finished in a little stock or half glaze.
If you like, serve potatoes or beans, in the centre of the circle of cutlets.

Original Text

Neck of Mutton. No. 6. To Taste like Roe Venison. (Mrs. Wellington.)
When you cut up a sheep, lard the neck whole or in cutlets and cover it with claret and water or with vinegar and water, cold, add sliced vegetables, spice, mace, peppercorns, allspice, and cloves. Turn the meat every day for 4 days, then take out and braise it in second stock, or better still in the skimmings of the stock pot.
For the Sauce: 3 spoonfuls of Spanish Sauce, see Sauces for Meat, to it add a glass of claret (sherry is too bitter and strong), a tablespoonful of currant or cranberry jelly and 2 drops only of anchovy essence. All to boil up together. Skim it well and serve round the mutton. Make double the quantity of sauce if wished. Serve with this mutton, potatoes cut the shape of olives and fried; French beans to be served separately in a dish.
If the neck is divided, the larded cutlets should be first sautéed in a little butter and turned once; finished in a little stock or half glaze. If you like, serve potatoes or beans, in the centre of the circle of cutlets.

Notes

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