Breast of Mutton à la Marseillaise

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Time: Cook: 180 min Total: 180 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

a breast of mutton ↝ Pheasant, breast, meat only, raw [Poultry Products]
vegetables, &c. ↝ Raw vegetable, NFS [Other vegetables and combinations]
a good bouquet
some cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
peppercorns
half a bottle of light French white wine ↝ Wine, white [Wine]
a freshly cut clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]

Instructions (4)

Braise the whole of a breast of mutton with vegetables, &c., in the usual way, with a good bouquet, some cloves and peppercorns, and half a bottle of light French white wine.
The pan should properly be well rubbed first of all with a freshly cut clove of garlic.
Bring this all to the boil, then draw it to the side of the stove and let it simmer as slowly as possible for three hours till the breast is perfectly tender, and the sauce almost a glaze.
When cooked, let it cool a little, then drain it well on a reversed sieve, or a rack, and remove all the bones, putting the meat

Original Text · last edited 4 days ago

Breast of Mutton à la Marseillaise.—Braise the
whole of a breast of mutton with vegetables, &c., in
the usual way, with a good bouquet, some cloves and
peppercorns, and half a bottle of light French white
wine. (The pan should properly be well rubbed first
of all with a freshly cut clove of garlic.) Bring this
all to the boil, then draw it to the side of the stove
and let it simmer as slowly as possible for three
hours till the breast is perfectly tender, and the
sauce almost a glaze. When cooked, let it cool a
little, then drain it well on a reversed sieve, or a
rack, and remove all the bones, putting the meat

Notes

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