Neck of Mutton
Ingredients
Directions
Place the neck of mutton in a pot and cover it with cold soft water, adding 2 inches more water.
Simmer very slowly for 2 hours without removing the skin.
Serve with sauces such as Parsley and Butter, Eschalot, Caper Sauce, Mock Caper Sauce, or Onion Sauce.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Neck of mutton
- Provides the meat that becomes tender during long, gentle simmering.
- Cold soft water
- Covers the meat and cooks it evenly as it gently simmers.
The step that matters
Simmer very slowly. A slow simmer keeps the liquid below a rolling boil, so the meat's proteins soften gradually without tightening and toughening. Boiling hard can make the meat stringy and cloudy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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