Breast of Mutton a la Marseillaise

Ingredients

• the whole of a breast of mutton
• a good bouquet
• half a bottle of light French white wine
• a freshly cut clove of garlic
• a reversed sieve

Method

1. 1

   Braise the mutton with vegetables, bouquet, cloves, and peppercorns in wine.

2. 2

   Simmer for three hours until tender.

3. 3

   Cool, drain, remove bones, and press.

4. 4

   Cut into pieces, brush with oil, roll in crumbs, and grill for 15 minutes.

5. 5

   Serve with Espagnole sauce and stuffed vegetables.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 55. The excerpt below is the record exactly as published.

Breast of Mutton a, la Marseillaise. — Braise the whole of a breast of mutton with vegetables, &c., in the usual way, with a good bouquet, some cloves and peppercorns, and half a bottle of light French white wine. (The pan should properly be well rubbed first of all with a freshly cut clove of garlic.) Bring this all to the boil, then draw it to the side of the stove and let it simmer as slowly as possible for three hours till the breast is perfectly tender, and the sauce almost a glaze. When cooked, let it cool a little, then drain it well on a reversed sieve

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