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📝 Description
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72
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🥘 Ingredients
Neck of mutton; a little salt.
👨🍳 Method
For roasting, choose the middle, or the best end, of the neck of mutton, and if there is a very large proportion of fat, trim off some of it, and save it for making into suet puddings, which will be found exceedingly good. Let the bones be cut short and see that it is properly jointed before it is laid down to the fire, as they will be more easily separated when they come to table. Place the joint at a nice brisk fire, dredge it with flour, and keep continually basting until done. A few minutes before serving, draw it nearer the the fire to acquire a nice colour, sprinkle over it a little salt, pour off the dripping, add a little boiling water slightly salted, strain this over the meat and serve. Red-currant jelly may be sent to table with it.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Roast Neck of Mutton recipe this week, eager to bring a bit of Victorian comfort into my modern kitchen. I was surprised at how much I enjoyed the simplicity of it—just mutton and salt. The key, I found, was the basting. I used a meat thermometer to ensure it cooked through safely, but otherwise stuck to the old-school technique. The mutton emerged from the oven with a gorgeous crust, the salt accentuating its natural gaminess. This dish is perfect for the modern comfort-seeker looking to slow down and appreciate simple pleasures. I served it with a side of roasted root vegetables and the red-currant jelly, which cut through the richness beautifully. Next time, I'll experiment with a rosemary and garlic rub for an added twist. But as it stands, this recipe is a delightful throwback that reminds us that sometimes, less truly is more.
