Baked Breast of Mutton

Ingredients

• Sew the mutton up in a very thin cloth
• lay it in a saucepan, nearly cover it with cold water
• allowing 10 minutes to each pound
• Take it out, unwrap, and lay it in a baking-dish
• brush over with butter or warm dripping
• set in the oven for ½ hour

Method

1. 1

   Baste freely with its own broth.

2. 2

   A few minutes before taking it up, strew with crumbs, dot with butter, and brown.

3. 3

   Serve garnished with slices of beetroot.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 49. The excerpt below is the record exactly as published.

Baked Breast of Mutton. — Sew the mutton up in a very thin cloth, lay it in a saucepan, nearly cover it with cold water, and stew gently, allowing 10 minutes to each pound. Take it out, unwrap, and lay it in a baking-dish ; brush over with butter or warm dripping, dredge with flour, and set in the oven for £ hour

Cook this with the app: pantry check, scaling, and the assistant.