Neck of Mutton à l'Irlandaise is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a trimmed neck of mutton braised on a bed of vegetables that's served with potatoes and onions and the cooking stock reduced to a half-glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Neck of Mutton à l'Irlandaise.
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This is a classic recipe for a Victorian version of Neck of Mutton à l'Irlandaise 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. 418.—NECK OF MUTTON A L'IRLANDAISE.
Trim a neck of mutton as in the preceding number and put it to braize in a stew pan with carrot, onion, celery, and a garnished bouquet of parsley ; moisten with stock or water, and set this to simmer very slowly over a moderate fire for about an hour and a half; and while the mutton is braizing, put a dozen peeled potatoes and six onions in a stewpan, with a pat of butter and some pepper and salt; moisten with a quart of stock or water, and set these to boil sharply over the fire, taking care that the potatoes are kept as whole a possible. When the neck of mutton is done quite tender, dish it up ; place the potatoes and onions neatly round it ; sauce it over with the reduced stock from the mutton, and serve.
Modern Redaction
Ingredients:
1 whole neck of mutton
2 large carrots, scraped and sliced
2 onions sliced
2 celery sticks, sliced
1 bouquet garni (must contain parsley)
12 potatoes, peeled
6 onions, peeled
30g butter
salt and freshly-ground black pepper, to taste
1l stock or water
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).
Scatter the carrots, onions and celery over the base of a braising dish. Add the bouquet garni and sit the mutton on top. Pour over enough water to barely cover the mutton then place in an oven pre-heated to 180°C and cook for about 3 hours, or until the mutton is cooked through and tender.
Remove the mutton from the pan and set aside to keep warm. Strain the liquid from the braising pan into a saucepan, bring to a boil and reduce to a half-glaze.
In the meantime, add the potatoes and onions to a pan with the butter. Season with salt and black pepper, pour over the stock (or water) and bring to a boil. Cook for about 30 minutes, or until the potatoes are tender.
Arrange the mutton leg on a serving dish and garnish around with the potatoes and onions. Pour over the reduced mutton stock and serve.
