Scrag of Mutton

Preparation info

  • Difficulty


  • 6–8


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Scrag end of neck of mutton
  • 2 onions
  • 2 carrots
  • ½ turnip
  • bacon rashers
  • bouquet garni
  • 10 peppercorns
  • stock or water
  • egg and breadcrumbs
  • 2 oz. dripping


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 and cook in a fairly hot oven (400° F., Gas 6) for about ½ hr. until nicely browned. Baste occasionally. Serve with brown gravy made from the stock in which the meat was cooked.