Breast of Mutton

Ingredients

• put a middle-sized breast
• with a carrot
• a turnip
• an onion stuck with two cloves
• a bunch of sweet herbs
• Add a pint of cold water

Method

1. 1

   Cover the stewpan and simmer over a slow fire until the bones can be easily separated.

2. 2

   If serving with green peas, add them just before serving.

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.

Breast of Mutton. — Persons who can afford to purchase any other joint, usually reject the breast, although it may be prepared in several tasty ways. As a side dish it may be scored and boiled, with -plenty of pepper and salt, and served up with gravy ; or it may be devilled in the usual way, and eaten with either hot gravy or lemon- juice. To boil, put a middle-sized breast, not too fat, into a stewpan, with a carrot, a turnip, an onion stuck with two cloves, a bunch of sweet herbs. Add a pint of cold water

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