Stews And Offal Dishes
|Neck of beef||1 1⁄2 Pound|
|Dripping||1 1⁄2 Ounce|
|Flour||1 1⁄2 Ounce|
|Stock/Water||1 1⁄2 Pint|
Wipe the meat and trim off any skin and superfluous fat.
Cut the meat into pieces suitable for serving and place in a dish with the vinegar.
Leave for about 1 hr., turning 2 or 3 times; then drain well and dry.
Cut the carrots and turnip into dice or Julienne strips for garnishing and keep the trimmings.
Slice the onions.
Heat the fat in a saucepan and fry the meat quickly until lightly browned, then remove from the pan.
Fry the sliced onion until lightly browned; add the flour and cook slowly, mixing well, until a good brown colour.
Add the water or stock and bring to the boil, stirring all the time.
Replace the meat, add the vegetable trimmings and seasoning, cover with a lid and simmer gently for about 2 1/2 hr or until the meat is tender.
Before serving, cook the diced carrots and turnip separately.
Arrange the meat in the centre of a hot dish and pour the gravy over.
Garnish with the drained, diced vegetables.