Neck of Mutton à la Duchesse

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 rice
Instructions (21)
  1. Well wash the neck (or scrag), which must be quite fresh.
  2. Dust it lightly with flour.
  3. Fry it in 2oz. or 3oz. of good clarified dripping till nicely browned.
  4. Lay in with it five or six onions, two turnips, and one carrot (these may if liked be fried with the meat in the first place), a bunch of herbs, and sufficient good bone stock to cover it all.
  5. Cover the pan closely, bring it all to the boil, and let it simmer gently and steadily till the vegetables are tender (in an hour and a half to two hours).
  6. Take out the vegetables and set them aside.
  7. Re-cover the pan and let the neck simmer slowly three or four hours longer.
  8. When cooked lift out the neck and keep it hot.
  9. Stand the strained gravy in a pan of cold water and skim carefully when cool enough.
  10. Reduce the gravy by sharp boiling to about a pint.
  11. Return the neck to this gravy and let it heat well through for twenty to thirty minutes.
  12. Meanwhile mince the vegetables cooked with the neck.
  13. Put the minced vegetables in a pan with a little butter or clarified dripping, and toss them over the fire till thoroughly hot.
  14. Use the hot vegetables to garnish the neck as you dish it.
  15. The neck cooked thus should be carved saddle fashion.
For the rice
  1. Cook rice until the grains between the finger and thumb, or the teeth, feel quite cooked but not pulpy (this will take from twelve to fifteen minutes).
  2. Drain off all the liquid.
  3. Return the rice to the dry pan.
  4. Mix into the rice, with a fork, about 11/2oz. of butter and a good teaspoonful of turmeric powder.
  5. 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.
  6. 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 Duchesse.—For this order the whole neck. The cutlets from the best end can be used for another dish. Well wash the neck (or scrag), which must be quite fresh, dust it lightly with flour, and fry it in 2oz. or 3oz. of good clarified dripping till nicely browned; lay in with it five or six onions, two turnips, and one carrot (these may if liked be fried with the meat in the first place), a bunch of herbs, and sufficient good bone stock to cover it all. Cover the pan closely, bring it all to the boil, and let it simmer gently and steadily till the vegetables are tender (in an hour and a half to two hours); then take them out and set them aside, re-covering the pan and letting the neck simmer slowly three or four hours longer. When cooked lift out the neck and keep it hot. Stand the strained gravy in a pan of cold water and skim carefully when cool enough; then reduce it by sharp boiling to about a pint. Return the neck to this gravy and let it heat well through for twenty to thirty minutes. Meanwhile mince the vegetables cooked with the neck, put them in a pan with a little butter or clarified dripping, and toss them over the fire till thoroughly hot, when you use them to garnish the neck as you dish it. The neck cooked thus should be carved saddle fashion. 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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