Boiled Breast of Mutton and Caper Sauce

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 120 min Total: 120 min
Yield: 4.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

Breast of mutton ↝ Pheasant, breast, meat only, raw [Poultry Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
2 tablespoonfuls of minced savoury herbs (put a large proportion of parsley)
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]

Instructions (2)

Cut off the superfluous fat; bone it; sprinkle over a layer of bread crumbs, minced herbs, and seasoning; roll, and bind it up firmly.
Boil gently for 2 hours, remove the tape, and serve with caper sauce, No. 382, a little of which should be poured over the meat.

Original Text

BOILED BREAST OF MUTTON AND CAPER SAUCE.

704. INGREDIENTS.—Breast of mutton, bread crumbs, 2 tablespoonfuls of minced savoury herbs (put a large proportion of parsley), pepper and salt to taste.

Mode.—Cut off the superfluous fat; bone it; sprinkle over a layer of bread crumbs, minced herbs, and seasoning; roll, and bind it up firmly. Boil gently for 2 hours, remove the tape, and serve with caper sauce, No. 382, a little of which should be poured over the meat.

Time.—2 hours. Average cost, 6d. per lb.

Sufficient for 4 or 6 persons.

Seasonable all the year.

Notes

—