BREAST-PAN OF MUTTON BAKED AND BREADED

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (15)

the breast ↝ Pheasant, breast, meat only, raw [Poultry Products]
a slice of bacon chopped up ↝ Beef, bacon, cooked [Bacon]
half an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one onion sliced ↝ Onions, raw [Vegetables and Vegetable Products]
one carrot sliced ↝ Carrots, raw [Vegetables and Vegetable Products]
a dust of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a bay leaf ↝ Spices, bay leaf [Spices and Herbs]
warm water ↝ Water, tap [Tap water]
half an ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
a teaspoonful of bovril or other essence
Bread-crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
chopped greens ↝ Green beans, raw [String beans]
a tablespoonful of tomato ketchup ↝ Ketchup [Tomato-based condiments]
a bed of spinach ↝ Spinach, raw [Vegetables and Vegetable Products]

Instructions (12)

Put the breast in a stew-pan with a slice of bacon chopped up, half an ounce of butter, one onion sliced, one carrot sliced, a dust of mignonette pepper, a saltspoonful of salt, and a bay leaf.
Let the bacon and butter melt and turn the meat about in it till it begins to colour.
Cover the whole with warm water, adding half an ounce of glaze or a teaspoonful of bovril or other essence.
Cover the pan and stew very slowly till tender.
Now take the pan from the fire, lift out the meat, strain off the vegetables from the broth.
Proceed to take out the bones from the breast, then set it to get cold under a weight.
When wanted release the weight.
Bread-crumb the outer flap of the meat, and set it in the oven to brown.
Pass the vegetables through the sieve.
Remove the fat from the broth, and turn it if liked, into sauce piquant, or, by adding a tablespoonful of tomato ketchup give it a pleasant sharpness.
Make a bed of chopped greens, lay the meat thereon, pour the purée of the vegetables of the stew round it, and serve the sauce in a boat, or pour it round the meat if you think it better so.
A bed of spinach is appropriate.

Original Text

BREAST-PAN OF MUTTON BAKED AND BREADED.—Put the breast in a stew-pan with a slice of bacon chopped up, half an ounce of butter, one onion sliced, one carrot sliced, a dust of mignonette pepper, a saltspoonful of salt, and a bay leaf. Let the bacon and butter melt and turn the meat about in it till it begins to colour; then cover the whole with warm water, adding half an ounce of glaze or a teaspoonful of bovril or other essence. Cover the pan and stew very slowly till tender. Now take the pan from the fire, lift out the meat, strain off the vegetables from the broth. Proceed to take out the bones from the breast, then set it to get cold under a weight. When wanted release the weight. Bread-crumb the outer flap of the meat, and set it in the oven to brown; pass the vegetables through the sieve; remove the fat from the broth, and turn it if liked, into sauce piquant, or, by adding a tablespoonful of tomato ketchup give it a pleasant sharpness. (See page 64.)
Make a bed of chopped greens, lay the meat thereon, pour the purée of the vegetables of the stew round it, and serve the sauce in a boat, or pour it round the meat if you think it better so. A bed of spinach is appropriate.

Notes

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