Scottish Recipes: Boiled Mutton

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Ingredients

Serves 8-10

2 lb ( 1 Kg ) best end of neck or gigot; 2-3 carrots; 2 large onions, finely chopped; 5 oz ( 150 g ) turnip.

16 small new potatoes or 8 large, halved; 4 pts ( 2 L ) water; 1 tsp salt; 2 tsp sugar

Put the water, sugar and salt into a large pan and bring to the boil. Put in meat, skim and simmer for 1 hour.

Cut the carrots into spears and cut turnip into 1 inch ( 2.5 cm ) cubes and add to the pot with the onion.

Cook for another 30 minutes till both the meat and vegetables are tender.

To serve, remove the meat and cut into thick slices. Remove potatoes, carrots and turnips and serve with the meat.

Add a little of the broth to moisten. Garnish with parsley.

Serve the broth next day garnished with parsley.

Any leftover meat can be diced and returned to the pot.