FRENCH STEAKS of a NECK of MUTTON

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

for the steaks

NECK of MUTTON ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
steaks two inches thick ↝ Beef, tenderloin steak, raw [Beef Products]

for the forcemeat

bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]

for serving

a little brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
writing paper

Instructions (9)

Cut off most part of the fat of the mutton neck.
Cut the steaks two inches thick.
Make a large hole through the middle of the fleshy part of every steak with a penknife.
Stuff the steaks with forcemeat made of bread crumbs, beef suet, a little nutmeg, pepper and salt, mixed up with the yolk of an egg.
When they are stuffed, wrap them in writing paper.
Put them in a Dutch oven, set them before the fire to broil.
They will take near an hour to cook.
Put a little brown gravy in your dish.
Serve them up in the papers.

Original Text

To make FRENCH STEAKS of a NECK of MUTTON.
LET your mutton be very good and large, and cut off most part of the fat of the neck, and then cut the steaks two inches thick, make a large hole through the middle of the fleshy part of every steak with a penknife, and stuff it with forcemeat made of bread crumbs, beef suet, a little nutmeg, pepper and salt, mixed up with the yolk of an egg; when they are stuffed, wrap them in writing paper, and put them in a Dutch oven, set them before the fire to broil, they will take near an hour, put a little brown gravy in your dish, and serve them up in the papers.

Notes

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