Breast of Mutton Broiled

Ingredients

• a small carrot
• an onion
• a bouquet garni
• salt
• pepper
• an ounce of butter

Method

1. 1

   Put mutton in a saucepan with water, trimmings, carrot, onion, bouquet garni, salt, and pepper.

2. 2

   Boil, skim, and simmer until bones are removed.

3. 3

   Drain, press, and cool.

4. 4

   Broil pieces dipped in butter and bread-crumbs until brown.

5. 5

   Serve with Tomato or Sharp sauce.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 114. The excerpt below is the record exactly as published.

BREAST OF MUTTON BROILED. The breast or upper ribs sawn off the neck of mutton when cut in cutlets can either be boiled, broiled, or used in stews. Put the mutton in a saucepan with enough water to cover it; add any trimmings and bones that may be handy, together with a small carrot cut lengthwise in four, an onion with two cloves stuck in it, a '^ bouquet garni,'' and season with salt and pepper. Boil and skim in the usual way, and simmer till the bones can easily be taken out; drain the meat on a dish ; pull out all the bones ; sprinkle the meat with salt; press it under another dish with a weight at the top, and let it get cold. The broth in which the mutton was boiled must be strained and the fat skimmed ofiF, when it can be used as a soup, by adding to it either boiled pearl barley or rice and a little chopped parsley. 264 PRACTICAL HOUSEHOLD COOKERY. When the meat is cold cut it in six equal parts. Melt an ounce of butter in a saut<^-pan ; dip the pieces of mutton in it ; strew them with bread-crumbs and broil on a gridiron to a nice brown colour on both sides, and serve with either Tomato or Sharp sauce apart, and garnish with any purde of vegetables. Note. — Lamb is also cooked and seiTcd in this way. 547. BREAST OF MUTTON, HOUSEWIFE STYLE. Cut into as many pieces as there are bones the breast of mutton, cut off from the neck ; put these in a saut^ pan and fry to a nice brown ; then drain off the fat, and sprinkle over them three tablespoonfuls of flour. Moisten with half a pint of broth, add a ^^ bouquet garni," a bay- leaf, and two small onions stuck with two cloves ; season with salt and pepper, and let simmer gently for three- quarters of an hour, taking care to often stir the contents with a wooden spoon. Meanwhile cut in small quarters four turnips ; blanch in the usual way and brown in butter till cooked ; skim off the fat from the mutton, remove the '^ bouquet-gami," bay-leaf, and onions, add the turnips, con- tinue simmering for a few minutes longer, and serva Note. — ^The neck-end and breast of lamb is also prepared and served in the same style. 648. MINCED MUTTON. This mince is generally made with the remnants of cold mutton. Cut off all fat, skin, and gristle from the meat ; mince it fine, and warm it well together with some Italian sauce, without, however, letting it boil ; after which, dress it on a dish with poached eggs and large crodtons as a garnish. PRACTICAL HOUSEHOLD COOKERY. 265 549. HARICOT MUTTON. Cut the end part of the neck as well as the breast of mutton between each bone ; pare away all superfluous fat, put the pieces of . mutton into a stewpan ; fry them over a brisk Are to a nice brown ; then pour off the grease, sprinkle three spoonfuls of flour over the mutton, and stir the contents for about five minutes over the fire ; then moisten it with one quart of broth, and continue stirring almost constantly till it boils. Prepare about half a pound each of carrots and turnips cut in fancy shapes, such as half-moons, small pears, and big olives; add them to the mutton, as well as a dozen small onions, a " bouquet garni," two bay -leaves, and two pinches of mignonette pepper. Let the haricot mutton simmer gently by the side of the fire, with the lid on the pan, for about an hour and a half, taking care to frequently stir it ; then carefully skim off the fat and grease ; remove the '^ bouquet garni

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