Neck of Mutton with Purée of Sorrel is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a trimmed neck of mutton that's braised on a bed of vegetables and served on a bed of pureed sorrel. The full recipe is presented here and I hope you enjoy this classic British version of: Neck of Mutton with Purée of Sorrel.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Neck of Mutton with Purée of Sorrel 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. 422.—NECK OF MUTTON WITH PUREE OF SORREL.
Trim a neck of mutton and lard it, or not—for this purpose; if the neck of mutton is intended to be dressed plain, let it be neatly trimmed as for boiling, braized as recommended in No. 418, and when dished up, on a purée of sorrel, No. 119 A., previously placed in the centre of the dish, garnish it round with a border of glazed spring-carrots ; pour its reduced stock over the neck of mutton, and serve. Note.—Braized necks of mutton, whether larded or plain, may also be served, either with any kind of purée of vegetables, or, any vegetable garnish, such as glazed onions, turnips, Jardinière, &c., dressed tomatas, &c.
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) puree of sorrel, to garnish glazed baby carrots, to garnish
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.
Pour the purée of sorrel onto a serving dish and set the neck of mutton on top. Garnish with the glazed carrots, pour some of the half-glaze over the meat and serve.
