Breast of Mutton (a TAustralienne)

Ingredients

• Bone a breast of mutton
• an ounce of lean ham or bacon
• the same quantity of carrot
• the same quantity of celery
• the same quantity of onion
• a bay-leaf
• a little thyme
• twenty peppercorns
• a bit of mace
• a wine-glassful of vinegar
• half a wine-glassful of ketchup
• a tea-spoonful of anchovy
• one pint of melted butter
• two tablespoonfuls of stock
• a wine-glassful of sherry

Method

1. 1

   Bone and flatten the breast of mutton, lay over it seasoned mince, roll tightly, and tie.

2. 2

   Bake in a quick oven.

3. 3

   For the sauce, fry the chopped ham, carrot, celery, onion, bay-leaf, thyme, peppercorns, and mace in fat until browned.

4. 4

   Add vinegar, ketchup, and boil down by half.

5. 5

   Then add melted butter, stock, and sherry, boil gently, remove grease, and strain.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1992. The excerpt below is the record exactly as published.

Breast of Mutton (a TAustralienne). Bone a breast of mutton, flatten it out weU, lay over it mince made of Australian mutton weU seasoned, rell it up very tightly, and tie securely with tape. Bake in a quick even, and serve, after untying it, with this sauce: — Cut up into very small square pieces an ounce of lean ham or bacon, the same quantity of carrot, celery, and onion, a bay-leaf, a little thyme, twenty peppercorns, and a bit of mace. Fry these the size of a walnut in fat till the whole gets well browned ; add a wine-glassful of vinegar, half a wine-glassful of ketchup, and a tea-spoonful of anchovy. When this has boiled to haK its quantity add one pint of melted butter coloured brown, two table- spoonfuls of stock, and a wine-glassful of sherry

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