Neck of Mutton
Ingredients
Directions
Cook
Place the neck of mutton in a pot and cover it with cold soft water, ensuring there are about 2 inches of water above the meat.
Simmer very slowly for 2 hours without removing the skin until cooked.
Serve
Serve with sauces like 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
- Tough connective tissue softens into gelatin during long, slow simmering, leaving the meat tender.
The step that matters
Keep the simmer very slow. A gentle simmer lets the collagen in the neck slowly turn to gelatin, so the meat becomes tender. A hard boil tightens the muscle fibres and toughens the meat, and the outside can break down before the centre is cooked through.
“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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