Braised Mutton

Ingredients

• a breast of mutton
• some white wine
• and water
• an onion
• two tomatoes
• carrots
• celery
• a clove of garlic
• a tea-spoonful of dried thyme

Method

1. 1

   Braise mutton with wine, water, onion, tomatoes, carrots, celery, garlic, and thyme.

2. 2

   Remove bones, cool, and slice into collops.

3. 3

   Bread-crumb and fry until golden.

4. 4

   Serve with a sauce made from the broth.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 206. The excerpt below is the record exactly as published.

a breast of mutton in a stew-pan with some white wine and water, an onion, two Avfth'f ' h"acL^ °'"^^''" tomatoes, carrots, celery, whole pep- per, salt, a clove of garlic, some pars- ley, and a tea-spoonful of dried thyme

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