From my complete collection of Good Housekeeping cookery cards, here’s another revolting recipe from the 1970s.


2 best ends of neck (12 cutlets)

For the stuffing:
2 oz. minced or finely chopped onion
2 oz. minced or finely chopped celery
8 oz. fresh breadcrumbs, toasted
1 egg, lightly beaten
pinch of garlic powder
8 oz. cooked rice
1 oz. butter
2 level teaspoonfuls curry powder
salt and pepper


Mix together all the ingredients for the stuffing. Remove the chine bone from each joint.

With a sharp knife, cut across bone ends of meat, about 1 in. from bone tips. Remove the fatty ends and scrape the bone ends free of flesh.

Using fine string and a trussing needle, sew joints together, back to back, with bones curving outwards to form the crown shape.

Stand crown in roasting tin and brush with melted fat. Insert stuffing.

Cover tips of bones with foil to prevent burning. Cover stuffing with foil to keep moist. Roast in the oven at 350° F, allowing 25-30 minutes per lb.

To serve, remove crown from oven and place on a serving dish. Remove foil. Decorate bone tips with cutlet frills. Garnish with potato baskets filled with minted peas.