Neck of mutton à la Turque

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (14)
For the broth
For the rice
For the sauce
Instructions (9)
  1. With the scrag and trimmings make some good mutton broth.
  2. Cut the best end of the neck (or carré) into a neat joint.
  3. Put the broth made the previous day on to boil.
  4. Lay into it the joint with an equal weight of onions, carrots, and turnips (say 1/2lb. of each), 1oz. of celery, a good bouquet, and a due seasoning of salt and pepper.
  5. Bring the broth to the boil, then draw it to the side and keep it simmering till the mutton is tender, which it should be in about one and a half hours over a slow fire.
  6. Strain off the broth, leaving the meat in the closely covered pan to keep hot.
  7. Bring this broth sharply to the boil, then put into it 6oz. of Patna rice, and keep it boiling fast (stirring it occasionally with a wooden spoon), till on testing the grains between the finger and thumb, or the teeth, they feel quite cooked but not pulpy (this will take from twelve to fifteen minutes).
  8. Drain off all the liquid, return the rice to the dry pan, mix into it, with a fork, about 11/2oz. of butter and a good teaspoonful of turmeric powder, cover the pan with a hot doubly-folded napkin, and leave the pan before the fire for eight or ten minutes till the rice is dry and in grains.
  9. Lift out the mutton, set it on a hot dish, put the rice all round it, and pour over it the broth, thickened with a little white roux, and mixed with a gill of tomato purée.
Original Text · last edited 4 days ago
Neck of mutton à la Turque.—For this you require the whole of the neck. With the scrag and trimmings make some good mutton broth, cut the best end of the neck (or carré) into a neat joint, put the broth made the previous day on to boil, then lay into it the joint with an equal weight of onions, carrots, and turnips (say ½lb. of each), 1oz. of celery, a good bouquet, and a due seasoning of salt and pepper. Bring the broth to the boil, then draw it to the side and keep it simmering till the mutton is tender, which it should be in about one and a half hours over a slow fire; now strain off the broth, leaving the meat in the closely covered pan to keep hot. Bring this broth sharply to the boil, then put into it 6oz. of Patna rice, and keep it boiling fast (stirring it occasionally with a wooden spoon), till on testing the grains between the finger and thumb, or the teeth, they feel quite cooked but not pulpy (this will take from twelve to fifteen minutes), then drain off all the liquid, return the rice to the dry pan, mix into it, with a fork, about 1½oz. of butter and a good teaspoonful of turmeric powder, cover the pan with a hot doubly-folded napkin, and leave the pan before the fire for eight or ten minutes till the rice is dry and in grains. Now lift out the mutton, set it on a hot dish, put the rice all round it, and pour over it the broth, thickened with a little white roux, and mixed with a gill of tomato purée.
Notes
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