Neck of Mutton Roebuck Fashion 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 pickled, braised with vegetables and served with potatoes and chêvreuil sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Neck of Mutton Roebuck Fashion.
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This is a classic recipe for a Victorian version of Neck of Mutton Roebuck Fashion 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. 419.—NECK OF MUTTON ROEBUCK FASHION.
Trim a neck of mutton as for braizing, and afterwards, with a sharp knife lay the fillet or fleshy part quite bare by removing its covering of fat and sinew ; the bare part must then be closely larded with bacon, and pickled in marinade for at least two days (see No. 299). When sufficiently saturated with the marinade, it must be braized as directed for legs of mutton; and when done, glazed and dished up, it is to be garnished with potatoes turned in the form of large olives and fried in butter, of a light colour ; pour some chêvreuil sauce, No. 29, over the neck of mutton, and serve hot.
Modern Redaction
Ingredients:
1 whole neck of mutton
fatty bacon sliced into pieces 6mm thick and 15cm long
For the Cold Marinade Pickle:
4l water
600ml vinegar
6 cloves
2 blades of mace
1 tbsp black peppercorns
1 tbsp salt
1 onion, thinly sliced
1 carrot, thinly sliced
2 celery sticks, thinly sliced
1 bunch of parsley, roughly chopped
2 bayleaves
1 tbsp fresh thyme
For Braising:
2 carrots, sliced
2 turnips, sliced
2 onions, sliced
1 bunch of parsley, tied together
1 tsp cloves
2 blades of mace
1/2 tsp black peppercorns
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). Now take the neck and remove all fat and sinews from the fleshy parts (over the back of the ribs, etc). Use the fatty bacon pieces to lard all over the surface of the mutton in a weaved pattern, using a larding needle.
Now prepare the cold marinade pickle. Combine all the ingredients for the pickle in a non-reactive bowl and add the mutton, ensuring it's covered with the liquid.
Cover the bowl with clingfilm then set aside in the refrigerator for 48 hours. After this time, take the mutton out of the pickle and wash off any excess pickling liquid.
Scatter the carrots, turnips and onions in the base of a braising dish and sit the mutton leg on top. Tie the parsley together and add to the dish then tie the spices in a muslin or cheesecloth bag and add these to the braising dish. Pour in enough water to just cover the mutton then transfer to an oven pre-heated to 180°C and cook for about 180 minutes, or until the mutton is cooked through and tender.
About 20 minutes before the mutton is ready, peel the potatoes and halve lengthways then turn the halves into neat olives (lozenge shapes). Melt butter in a pan, and when hot, add the potato pieces and fry until golden brown all over and cooked through.
When the mutton is cooked, transfer to a serving dish and garnish with the fried potatoes. Pour over the chêvreuil sauce and serve.
