Breast of Mutton

Ingredients

• Breast of mutton
• carrots
• turnips
• onions
• parsnips (if liked)
• pepper
• salt

Method

1. 1

   Allow a quart of water to every pound of meat and one pint over; put it in a saucepan on the fire to boil.

2. 2

   Cut the meat into large pieces; prepare and slice the vegetables.

3. 3

   When the water boils, put in the meat and vegetables, and then simmer for about two hours.

4. 4

   Add pepper and salt to taste.

Nutrition per serving

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 2. The excerpt below is the record exactly as published.

Breast of Mutton Ingredients. — ^Breast of mutton, carrots, tur- nips, onions, parsnips (if liked), pepper and salt to taste. Method. — ^Allow a quart of water to every pound of meat and one pint over ; put it in a saucepan on the fire to boil. Cut the meat into large pieces ; prepare and slice the vegetables. When the water boils, put in the meat and vege- tables, and then simmer for about two hours. Add pepper and salt to taste. The quantity of vege- tables must be regulated by the price ; when they are plentiful, it is economy to use plenty ; when dear, use sufficient to flavour the broth, and cook haricot beans or rice with the mutton. Rice should be put in one hour before the meat is cooked. Haricot beans should be cooked before the meat is put in. The fat from the broth can be used on bread in place of butter. Dumplings may be used 18 COOKERY FOR SMALL INCOMES with breast of mutton. Barley may be used instead of rice. Ccok it for one hour before the meat is put in. Sheep’s Head Required. — 1 sheep’s head, carrots, turnips

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