Scrag Of Mutton
|Scrag end of neck of mutton||1|
|Stock/Water||1 Cup (16 tbs)|
|Beaten egg||2 Tablespoon|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
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 2 1/2 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 1/2 hr until nicely browned.
Serre with brown gravy made from the stock in which the meat was cooked.