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📝 Description
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🥘 Ingredients
4 lbs. of the middle, or best end of the neck of mutton; a little salt.
👨🍳 Method
Trim off a portion of the fat, should there be too much, and if it is to look particularly nice, the chine-bone should be sawn down, the ribs stripped halfway down, and the ends of the bones chopped off; this is, however, not necessary. Put the meat into sufficient _boiling_ water to cover it; when it boils, add a little salt and remove all the scum. Draw the saucepan to the side of the fire, and let the water get so cool that the finger may be borne in it; then simmer very _slowly_ and gently until the meat is done, which will be in about 1-1/2 hour, or rather more, reckoning from the time that it begins to simmer. Serve with turnips and caper sauce, No. 382, and pour a little of it over the meat. The turnips should be boiled with the mutton; and, when at hand, a few carrots will also be found an improvement. These, however, if very large and thick, must be cut into long thinnish pieces, or they will not be sufficiently done by the time the mutton is ready. Garnish the dish with carrots and turnips placed alternately round the mutton.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at the humble boiled neck of mutton this week, a recipe that's about as old-school as it gets. I was genuinely surprised by how much flavor came from such a simple ingredient list — just mutton and salt. The key, I found, was in the slow simmering. I let the pot cool down to just bearably warm before turning it down to the lowest heat, and the results were tender, fall-off-the-bone goodness. This dish is perfect for the budget-conscious cook who appreciates a good, slow simmer. I served mine with boiled turnips and carrots, as suggested, and the caper sauce added a nice tang. The turnips were particularly delightful, having absorbed some of the mutton's rich flavor. I'll definitely be making this again on a cold winter evening when I want something comforting and frugal. Next time, I'll try adding some herbs to the pot for extra flavor.
