Breast of Mutton

Ingredients

• two breasts of mutton
• a quart of consomme
• a quart of water
• an onion
• a carrot
• three bay-leaves
• four cloves
• three branches of thyme
• two cloves of garlic
• four parsley-roots

Method

1. 1

   Simmer breasts with stock, water, and vegetables for two hours.

2. 2

   Drain, press flat, cool, dip in egg and bread-crumbs, and bake until golden.

3. 3

   Serve with sauce piquante.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 39. The excerpt below is the record exactly as published.

Breast of Mutton. Take two breasts of mutton, which put in a saucepan with a quart of consomme (stock, Art. 1) and a quart of water, an onion and a carrot cut in slices, three bay-leaves, four cloves, three branches of thyme, two cloves of garlic, and four parsley-roots

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