Breast of Mutton

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Cut off superfluous fat.
  2. Roast and serve with stewed cucumbers.
  3. To eat cold, cover with chopped parsley.
  4. Half boil, then grill before the fire, covering with crumbs and herbs, and serve with caper sauce.
  5. Bone the breast, taking off a good deal of the fat, and cover with bread, herbs, and seasoning.
  6. Roll the boned breast and boil.
  7. Serve with chopped walnut, or capers and butter.
Original Text
Breast of Mutton. The superfluous fat being cut off, roast, and serve with stewed cucumbers: or, to eat cold, having covered it with chopped parsley: or half boiled, and then grilled before the fire, being covered with crumbs and herbs, and served with caper sauce: or boned, a good deal of the fat being taken off, and covered with bread, herbs, and seasoning; then rolled, and boiled, and served with chopped walnut, or capers and butter.
Notes
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