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Boiled Neck of Mutton

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. Capers
  2. Ribs
  3. Potato
  4. Vinegar
  5. Tomato sauce
  6. three pints of water
  7. Fillet
  8. Turnips
  9. Cut
  10. Mutton
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Turnip Source of vitamin C · Source of protein

    Source of vitamin C · 21 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 0.9 g per 100 g, 13% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Turnips, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut off the scrag end of the neck, and the chine bone, as if preparing for cutlets.
  2. Then saw through the ribbones in a straight line, leaving about three inches towards the fillet.
  3. But be very careful to not saw through that part which is called the tops of the ribs, but only through the bones.
  4. Then remove with your small knife the surplus bones called the tops of the ribs, and when they have been cut out, cut the flesh from which you removed them in a straight line, so as to keep the neck even and uniform all through.
  5. After this, turn the neck over on your cutting-board, and cut awray a great part of the surface fat, and the little gristle there found.
  6. Then fold over that piece of meat from which you cut out the tops of the ribs upon the rib-bones left remaining in the neck, and with a little twine tie them together.
  7. Then collect all your trimmings and cut them up small, and add about three pints of water to the same.
  8. When it boils, place in it the trimmed neck of mutton, and let it boil gently for about one hour and a half, by which time it should be nicely cooked.
  9. Then take it up and glaze it with some best glaze, and send it to table with a well-made tomato sauce, or with a brown caper sauce (a few capers and a little vinegar, put in half a pint of Espagnol sauce) or maitre d’hotel sauce.
  10. A few potato croquettes and a nice dish of mashed turnips, would suit as the vegetables for this excellent little remove dish.
  11. Excellently suited for three or four persons.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Spatula