Scrag Of Mutton Recipe
Ingredients
| Scrag end of neck of mutton | ||
| Onions | 2 | |
| Carrots | 2 | |
| Turnip | 1/2 | |
| Bacon rashers | ||
| Bouquet garni | ||
| Peppercorns | 10 | |
| Stock or water | ||
| Egg and breadcrumbs | ||
| Dripping | 2 Ounce | |
Directions
Wash the meat in warm salt water.
Slice the onions, carrots and turnip and put in a saucepan.
Lay the meat on top, cover with slices of bacon.
Add the bouquet garni, peppercorns and enough stock or water nearly to cover the vegetables.
Cover with a close-fitting lid and cook gently for 2 1/2 hr Remove the meat, brush with beaten egg and coat with breadcrumbs.
Put in a tin with the hot dripping and cook in a fairly hot oven (400° F., Gas 6) for about 1/2 hr until nicely browned.
Baste occasionally.
Serre with brown gravy made from the stock in which the meat was cooked.
Slice the onions, carrots and turnip and put in a saucepan.
Lay the meat on top, cover with slices of bacon.
Add the bouquet garni, peppercorns and enough stock or water nearly to cover the vegetables.
Cover with a close-fitting lid and cook gently for 2 1/2 hr Remove the meat, brush with beaten egg and coat with breadcrumbs.
Put in a tin with the hot dripping and cook in a fairly hot oven (400° F., Gas 6) for about 1/2 hr until nicely browned.
Baste occasionally.
Serre with brown gravy made from the stock in which the meat was cooked.
Chef
