Breast of Mutton Boiled

Name: Breast of Mutton Boiled
Ingredients: Breast of Mutton; pepper; and salt; and an egg to bind; forcemeat or stuffing composed of bread crumbs; minced savory herbs; a little chopped parsley

From True food values and their low costs, 1916

Serve smothered with good caper sauce.

Presented as published in 1916. 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

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 36. The excerpt below is the record exactly as published.

Breast of Mutton Boiled Take out the bones, gristle, and some of the fat. Flatten the joint on pasteboard, and cover the surface thinly with a forcemeat or stuffing. 136 TRUE FOOD VALUES composed of bread crumbs, minced savory herbsJ a little chopped parsley, pepper and salt

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