Anthony Sargeant, cooking, Shropshire

Rack of Shropshire Mutton cooked by Anthony Sargeant

rack of mutton resting

Here the meat is resting after being cooked. It is important to first cook and brown the fat in a hot pan before roasting it in a low oven – keeping the meat pink. Mutton has a more complex flavour compared with lamb and is not so easy to source but is certainly worth the effort. This small rack (one bone has already been removed from the far end) was bought at Ludlow Food Centre’s meat excellent counter. In the picture below the meat is shown after careful de-boning and slicing and served with braised little gem lettuce, roasted shallots and crispy roast potatoes.

Rack of mutton de-boned after cooking and sliced - with braised lettle gem lettuce and roast potatoes

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Anthony J Sargeant, Anthony Sargeant, School

School Ski-ing Trip to Engleberg 1959

Askes skigroup

When Anthony Sargeant was at Haberdashers’ Aske’s Boys’ School he went on a skiing trip organised Mr Arthur Grant and Mr Jock Gordon. This photograph shows part of the group that went. It is a low resolution picture from the internet put up by the brother of Neil Ferguson who went on the trip and unfortunately broke his leg on the last day of the trip. I remember that he was carried down from the slopes on the shoulders of the Swiss Ski instructor (skiing). I understand from the internet upload that Neil is on the extreme right. Of the others Steve Lee is on the extreme left and the Swiss ski instructor is next to him. In the centre is Mr Grant, and second from right is John Dobinson. Obviously the broken leg was severe enough that Neil Ferguson stayed in a Swiss hospital, possibly in traction, for some weeks.

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