A Neck of Mutton, call’d, The hasty Dish

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a large Pewter or Silver Dish, made like a deep Soop Dish, with an Edge about an Inch deep on the inside, on which the Lid fixes (with a Handle at top) so fast that you may lift it up full, by that Handle without falling; this Dish is called a Necromancer. Take a Neck of Mutton about six Pound, take off the Skin, cut it into Chops, not too thick, slice a French Roll thin, peel and Alice a very large Onion, pare and slice three or four Turnips, lay a Row of Mutton in the Dish, on that a Row of Meat, then a Row of Turnips, and then Onions, a little Salt, then the Meat, and so on; put in a little Bundle of Sweet Herbs, and two or three Blades of Mace; have a Tea-Kettle of Water boiling, fill the Dish and cover it close, hang the Dish on the Back of two Chairs by the Rim, have ready three Sheets of Brown Paper, tare each Sheet into five Pieces, and draw them through your Hand, light one Piece and hold it under the Bottom of the Dish, moving the Paper about; as fast as the Paper burns light another, till all is burnt, and your Meat will be enough; fifteen Minutes just does it; send it to Table hot in the Dish.

Note, This Dish was first contrived by Mr. Rich, and is much admired by the Nobility.