Breast of Mutton en Chaufroix

Ingredients

• a breast of mutton
• some freshly made white breadcrumbs
• the sieved yolks of 3 hard-boiled eggs
• a little grated lemon peel
• salt and pepper to taste
• a very little pounded cloves and mace
• 3 washed and boned anchovies

Method

1. 1

   Remove skin, bones, and fat from the mutton, spread with a mixture of breadcrumbs, egg yolks, lemon peel, salt, pepper, cloves, mace, and anchovies.

2. 2

   Roll in buttered paper, tie, and broil or roast while basting.

3. 3

   Once cooked and cold, cut into rounds, brush with brown sauce stiffened with aspic, let set, and serve with mayonnaise of green peas.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 22. The excerpt below is the record exactly as published.

Breast of Mutton en Chaufroix (Cold). Remove the skin, bones, gristle, and all super- fluous fat from a breast of mutton, and spread it with the following mixture : — Mix together some freshly made white breadcrumbs, the sieved yolks of 3 hard-boiled eggs, a little grated lemon peel, salt and pepper to taste, a very little pounded cloves and mace, and 3 washed and boned anchovies

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