Mutton Neck (1)

This joint is particularly useful, as so many dishes may be made of it. The bone ought to be cut short.

The best end of the neck may be boiled, and served with turnips; or if you think proper, it may be roasted, or dressed in steaks, or made into pies, or used for harrico.

You may stew the scrags in broth; or in a little water, with small onions, some peppercorns, and a small quantity of rice, all served together.

When you wish that a neck which is to be boiled should look particularly well, saw

"down the chine bone, strip the ribs half way down, and chop off the ends of the bones, about four inches.

To make the fat look particularly white, the skin should not be taken oft" till it is boiled.

The fat belonging to the neck or loin of mutton, if chopped very fine, makes a most excellent suet-pudding, or crust for a meal pie.

Mutton Neck (2)

Put four or five pounds of the best end of a neck (that has been kept a few days) into as much cold soft water as will cover it, and about two inches over; let it simmer very slowly for two hours: it will look most delicate if you do not take off the skin till it has been boiled.