Breast of Mutton
From Catherine Owen's new cook book .., 1885
Serve on a bed of spinach or stewed onions.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 56. The excerpt below is the record exactly as published.
breast of mutton was told me by a Welsh lady of rank, at whose table I ate it (it appeared as a side dish), and who said. 102 Culture and Cooking. half laughingly, '^ Will you take some ' fluff ^ ? We are yery fond of it, but breast of mutton is such a despised dish I never expect any one else to like it."' I took it, on my principle of trying everything, and did find it very good. This lady told me that, having of course a good deal of mutton killed on her father's estate, and the breast being always despised by the servants, she had in- vented a way of using it to avoid waste. Her way was this : Set the breast of mutton on the fire whole, just cov- ered with water in which is a little salt. When it comes to the boil draw it back and let it simmer three hours ; then take it up and draw out the bones, and lay a force- meat of bread-crumbs, parsley, thyme, chopped suet, salt and pepper all over it ; double or roll it, skewer it, and coat it thickly with egg and bread-crumbs ; then bake in a moderate oven, basting it often with nice drip- ping or butte
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