Scrag of Mutton

Preparation info

  • 6–8

    helpings
    • Difficulty

      Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • Scrag end of neck of mutton
  • 2 onions
  • 2 carrots
  • ½ turnip

Method

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 2½ hr. Remove the meat, brush with beaten egg and coat with breadcrumbs. Put in a tin with the hot dripping an