Breast of Mutton a la Milanaise

Ingredients

• Choose a nice breast of mutton
• two ounces of clarified beef suet
• an ounce of onion shredded
• an ounce of good meat glaze
• four ounces of onion
• four ounces of carrot
• four ounces of turnip
• a piece of celery
• a saltspoonful of salt
• black pepper
• half an ounce of butter
• half an ounce of flour
• half an ounce of meat glaze
• a teaspoonful of red currant jelly
• half a teaspoonful of reduced vinegar
• a dessert-spoonful of marsala
• a pound of potatoes
• a tablespoonful of hot stock
• the same of butter
• as much grated nutmeg as will lie on a threepenny-piece

Method

1. 1

   Choose a nice breast of mutton, bone it, and marinate in oil, vinegar, parsley, and shallot.

2. 2

   Fry in clarified beef suet and onion until onions color.

3. 3

   Add warm water, meat glaze, bones, vegetables, and seasonings.

4. 4

   Stew gently, then cool and breadcrumb the top.

5. 5

   Boil macaroni, drain, and mix with butter.

6. 6

   Fry minced onion in butter, add tomatoes, and make a creamy puree.

7. 7

   Combine with macaroni.

8. 8

   Bake mutton until done, serve with macaroni and sauce made from broth, roux, and seasonings.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 16. The excerpt below is the record exactly as published.

Choose a nice breast of mutton, not too fat, bone it, and put it to marinade all day in oil, vinegar, chopped parsley and shallot, turning it from time to 3. Breast of tJnre. When Avanted, take it up, dry it mutton a la . , , , , . . , Milanaise. With a clean cloth, rut it into a stewpan with two ounces of clarified beef suet, and an ounce of onion shredded ; fry, turning the breast till the onions begin to take colour, then pour in sufficient warm water to cover it, an ounce of good meat glaze, the bones you took out, four ounces each of onion, carrot, and turnip, a piece of celery, black pepper and salt ; cover the pan, and stew gently till nearly done, then take it out, drain it, and set it under a Aveight on a dish to get cold ; Avhen cold again, bread- crumb its upper side for ordinary baking. MeanAvhile strain off the broth from the bones, &c., set it to cool, and skim off the fat. Boil three ounces of macaroni, spaghetti, or nouilles, and Avhen done, drain off the Avater, and leave the macaroni in the hot saucepan till Avanted, melting half an ounce of butter Avith it to keep BREAST OF MUTTON A LA MILANAISE. 37 it from sticking. In a quart stewpan over a low fire fry an ounce of minced onion in half an ounce of butter till it begins to turn yellow. Cut up half a pound of tomatoes into quarters, and put them into the sauce- pan with the butter and onions : stew gently till done ; turn them out upon a hair sieve, work the tomatoes through the sieve ; put the pulp which comes through into a saucepan, with a roux of half an ounce of butter and flour previously prepared to receive it, and moisten the pulp with a few spoonfuls of the cold broth, till you have a nice creamy puree, season with a little salt and black pepper, and stir it into the macaroni. Keep this hot. Now set the breast in the oven to finish cooking, and brown the crumbs, dishing up as follows : — place the macaroni upon a very hot dish, put the baked breast of mutton upon it, and serve. For the sauce ; — take the rest of the broth in which the breast was stewed, and, assuming that there is half a pint, proceed as follows: — Make a roux with half an ounce of butter and half an ounce of flour, stir in the broth, adding half an ounce of meat glaze, flavour it with a teaspoonful of red currant jelly, half a tea- spoonful of reduced vinegar, and a dessert-spoonful of marsala. Heat up and stir in, off the fire, the yolk of an egg. Send round in a boat, hot. Boil and mash a pound of potatoes thoroughly, and work them through a wire sieve to get them smooth, add a tablespoonful of hot stock, the same of butter, as much grated nutmeg as will lie on a threepenny- piece, and a saltspoonful of salt

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