Breast of Mutton 'a la Sauce Piquante'
From Wholesome cookery, 1887
Presented as published in 1887. 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
Nutrition per serving
125Calories
3 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories125 kcal
Protein3.4 g
Carbohydrates28 g
Fiber6.5 g
Sugars15 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium63 mg
Potassium725 mg
Calcium94 mg
Iron0.5 mg
Magnesium35 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K8.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate112 mcg
Choline14 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 35. The excerpt below is the record exactly as published.
Breast of Mutton “a la Sauce Piq[uante.” Simmer the breast of mutton in some stock, with carrot, turnip, onion, bunch of herbs, p>epper, and salt. When cooked, bone it carefully, then egg and bread- crumb it. Broil it or grill it on or before the fire, and serve with a sauce piquaute. 245. — Foreign Stew. Cut in pieces some beef or mutton (beef is best) ; rub each piece with vinegar to make it tender ; put the meat in a jar, with some carrots, turnips, onion, all sliced; season Avith pepper
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