Breast of Mutton a la Wyvtu

Ingredients

• a nice breast of mutton
• oil
• vinegar
• chopped parsley
• shallot
• a good slice of boiled bacon
• broth made from the bones
• sufficient maccaroni, or nouilles

Method

1. 1

   Bone the mutton and marinate it in oil, vinegar, parsley, and shallot.

2. 2

   Dry, parboil, and bread-crumb it.

3. 3

   Make broth from the bones.

4. 4

   Boil maccaroni, fry onions in butter, add tomatoes, and make a creamy puree with broth.

5. 5

   Bake the mutton and serve with maccaroni and tomato puree.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 250. The excerpt below is the record exactly as published.

a nice breast of mutton, bone it, and put it en marinade all day in oil, vinegar, la Wyvtu.^ '"""''" '' chopped parsley and shallot. When wanted, take it up, dry it with a clean cloth. Parboil, and when cold again, bread-crumb it for ordinary baking, slipping a good slice of boiled bacon under the flap, or outer strip of meat. Meanwhile make a little broth with the bones, and any scraps obtained from trimming the breast into shape, set it to cool, and skim off the fat. Boil suflScient maccaroni, or nouilles

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