Neck of Mutton
Ingredients
Directions
Place the neck of mutton in a pot and cover it with cold soft water, ensuring there is about 2 inches of water above the meat.
Simmer very slowly for 2 hours without removing the skin.
Serve with your choice of sauce 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 main cut of meat, which becomes tender and flavourful through long, slow simmering.
- Cold soft water
- Cooks the meat gently in a moist environment, keeping it from drying out.
The step that matters
Simmer very slowly for 2 hours. Simmering gently keeps the water below a rapid boil, so the tough connective tissue softens gradually without the meat toughening or breaking apart. Boiling hard can make the muscle fibres seize and tighten.
“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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