To dress a Neck of Mutton to eat like VENISON

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (2)

a large neck before the shoulder is taken off, broader than usual, and the flap of the shoulder with it ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
a bottle of red wine ↝ Wine, red [Wine]

Instructions (5)

Cut a large neck of mutton before the shoulder is taken off, broader than usual, and the flap of the shoulder with it, to make it look handsomer.
Stick your neck all over in little holes with a sharp penknife.
Pour a bottle of red wine upon it, and let it lie in the wine four or five days.
Turn and rub it three or four times a-day.
Then take it out, and hang it up for three days.

Original Text

To dress a Neck of Mutton to eat like VENISON.
CUT a large neck before the shoulder is
taken off, broader than usual, and the flap of
the shoulder with it, to make it look handsomer;
stick your neck all over in little holes with a
sharp penknife, and pour a bottle of red wine
upon it, and let it lie in the wine four or five
days, turn and rub it three or four times a-day,
then take it out, and hang it up for three days in
the

Notes

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