Neck of Mutton, to boil

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
for the mutton
for the oyster stew
to thicken the broth
for garnish
Instructions (7)
  1. Lard a neck of mutton with lemon-peel.
  2. Boil it in salt and water, with sweet-herbs.
  3. While boiling, stew a pint of oysters in their own liquor, half a pint of white wine, and the like quantity of broth.
  4. Put in two or three whole onions and some anchovies, grated nutmeg, and a little thyme.
  5. Thicken the broth with the yolks of four eggs.
  6. Dish it up with sippets.
  7. Lay the oysters under the meat, and garnish with barberries and lemon.
Original Text
Neck of Mutton, to boil. Lard a neck of mutton with lemon-peel, and then boil it in salt and water, with sweet-herbs. While boiling, stew a pint of oysters in their own liquor, half a pint of white wine, and the like quantity of broth; put in two or three whole onions and some anchovies, grated nutmeg, and a little thyme. Thicken the broth with the yolks of four eggs, and dish it up with sippets. Lay the oysters under the meat, and garnish with barberries and lemon. [129]
Notes
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