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Francatelli Boiled Neck of Mutton

Boiled Neck of Mutton is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a trimmed neck of mutton cooked with carrots and turnips that's served with the vegetables, mutton gravy and caper sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Neck of Mutton.

prep time

20 minutes

cook time

120 minutes

Total Time:

140 minutes

Serves:

8–10

Rating:

Tags : Mutton RecipesVegetable RecipesBritish Recipes

This is a classic recipe for a Victorian version of Boiled Neck of Mutton that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

No. 417.—BOILED NECK OF MUTTON.

Saw off the scrag-end and chine-bone of a neck of mutton, and shorten the ribs to about four inches in length; next, pare off the excess of fat to about half an inch in thickness, and boil the neck in plenty of water and a little salt, with three carrots and as many turnips; and when done, dish it up, surrounded with spoonfuls of mashed turnips, and the boiled carrots cut into neat shapes and placed between the mashed turnips ; pour some gravy over the mutton, and serve caper sauce separately.

Modern Redaction

Ingredients:

1 whole neck of mutton
3 large carrots, scraped
3 large turnips, peeled
mutton gravy, to garnish
caper sauce, to accompany

Method:

Take the neck and remove the scrag end and chine-bone. Shorten the remaining ribs to about 10cm in length then pare off any excess fat from the neck (leave about 1cm thickness).

Place the neck in a large pan and cover with plenty of water. Add a little salt, along with the carrots and turnips. Bring to a boil, cover with a tight-fitting lid and cook for about 120 minutes, or until the neck is done through and tender.

Remove the neck and vegetables from the liquid. Arrange the neck on a serving dish, mash the turnips and shape the carrots. Surround the neck with alternating spoonfuls of mashed turnips and pieces of shaped carrots.

Pour over a little mutton gravy and serve accompanied by caper sauce.

Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here.