Breast of Mutton and Peas

Ingredients

• 2 Breasts of Mutton
• 2 Onions
• 1 Carrot
• 1 Egg
• Bread Crumbs
• 1 fagot of Herbs
• 1 pint Peas
• Salt and Pepper
• Hot Fat
• 12 Peppercorns

Method

1. 1

   Wipe the meat with a warm damp cloth, and put it into a saucepan with the vegetables; bring to the boil and stew very gently for two hours.

2. 2

   Remove all the bones, put it between two boards and stand some heavy weights on it till quite cold.

3. 3

   Cut into neat-shaped pieces, egg and bread crumb them; fry until a good colour.

4. 4

   Boil the peas by recipe given elsewhere.

5. 5

   Pile the mutton on a dish and put the peas round.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 200. The excerpt below is the record exactly as published.

BREAST OP MUTTON AND PEAS. 2 Breasts of Mutton . . . . 'id. 2 Onions . . . . . . i 1 Carrot J 2^' lEgg Id. Bread Crumbs . 1 fagot of Herbs 1 pint Peas Salt and Pepper . . . . y7d. Hot Fat . 12 Peppercorns . Total Cost— Is. Id. Time— Two Hours. Wipe the meat with a warm damp cloth, and put it into a saucepan with the vegetables ; bring to the boil and stew very gently for two hours. Take it up and remove all the bones, put it between two boards and stand some heavy weights on it till quite cold. Then cut into neat-shaped pieces, egg and bread crumb them ; fry a good colour. Boil the peas by recipe given elsewhere. Pile the mutton on COOKKRY RECIPES, ^-c. 323 a dish and put the peas round. A breast of lamb is exceed- ingly nice done in this way ; it may be cut off before the quarter is roasted. The liquor in which the meat was cooked makes excellent soup. 5d. Sd. :} « TRIPE AND TOMATOES. 2 lbs. Tripe 1 doz. Tomatoes ^ pint Water or Stock 1 oz. Cornflour . ^ 1 Onion . Pepper and Salt Total Cost— 9d. Time— Four Hours. Cut the tripe into neat pieces, put it on in cold water and bring to the boil ; let it boil for five minutes, put it into cold water, and wash and scrape it well. Slice up the tomatoes and rub them through a sieve ; mix them with the stock or water, and season with pepper and salt. Pour this into a saucepan, slice in the onion, put in the tripe, and let it boil up. Simmer gently for four hours, mix the cornflour smoothly with a little water or stock, and pour it in ; stir until it boils, dish the tripe carefully, se^ison and flavour the sauce to taste, and pour it over. Tripe is more easily digested than any other animal food, and is therefore good for people suffering with dyspepsia. 5d. 2d. \d. TRIPE IN MILK. 2 lbs. Tripe 1 pint Milk Pepper and Salt 2 Onions . 1 oz. Flour ^ pint Water Total Cost— lid. Time— Four Hours. Prepare the tripe as in the preceding recipe. Mix the milk and water together, pour it into a saucepan ; lay in the X2 324 THE ART OF LIVING IN AUSTRALIA. trii)e, slice in the onions, bring to the boil, and let it simmer slowly for four hours. Season with pepper and salt, thicken with the flour ; after adding the flour let it cook for fifteen minutes, then dish the tripe carefully and pour the sauce over it. TOMATOES AND MINCE. 8 Toiiiiitocs 8 pieces Toast . . . \ lb. Minced Meat Parsley .... Total Cost— 4£Z. Time— 10 Minutes. . [id. Take any remains of cold mince or hash, add more flavouring if necessary, and make it hot in the saucepan. Wipe the tomatoes and scrape out the centre, fill it up with the mince, and stand in the oven for ten minutes. Have ready some rounds of toast about the same size as the tomatoes. When the tomatoes are cooked enough, stand them on the toast, and serve. BREAKFAST MEAT. 1 lb. Cold Meat . 2 oz. Macaroni . Pepper and Salt 3 Tomatoes i gill Stock Bread Crumbs . Total Cost— 5i(Z. Sd. Hd. .Id. Time — Half an Hour. Mince up the meat, or any remains of cold hash or mince will do. If there is any cold macaroni it can be used ; if not, boil some by directions given, and slice up the tomatoes. Butter a dish in which it can be cooked and served. Place at the bottom a layer of meat, then one of macaroni, then one of the tomatoes, season with pepper and salt, and COOKERY BECIPE8, ^v. S25 continue this in layers until all the materials are used up. Sprinkle a few bread crumbs on the top, put into the oven, and bake for half an hour. Serve hot. BISSOLES. 1 lb. Cold Meat . 1 oz. Butter 1^ oz. Flour 1 Egg

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