Mutton, Breast of. To Collar

Ingredients

• the breast of mutton
• a large cupful of breadcrumbs
• some chopped parsley
• a blade of pounded mace
• two cloves
• the peel of half a lemon
• a couple of anchovies
• the yolks of three or four hard-boiled eggs

Method

1. 1

   Skin the breast, remove bones and gristle, cover with beaten egg, and spread with forcemeat.

2. 2

   Roll firmly, tie with tape, and simmer gently in boiling water until tender, or bake for twenty minutes per pound.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 957. The excerpt below is the record exactly as published.

Mutton, Breast of. To Collar.— Skin til 1 breast, and free it entirely from bone and gristle. When flat on the board, cover it vrith beaten egg, and have ready a forcemeat com- posed of the following ingredients: — A large ( upful of bread-crumbs, some chopped parsley, .1 blade of pounded mace, two cloves, the peel of lialf a lemon, chopped as small as possible, a couple of anchovies, and the yolks of three or four hard-boiled eggs. Mix and pound in a mortar, adding pepper and salt to taste. Cover the breast with the forcemeat, roU it firmly, tie with tape, and put it into a stewpan with boiling water, and simmer gently TintU tender, or bake, if preferred. To boil, two hours ; to bake, twenty minutes to the pound. Probable cost, 7d. to 8d. per pound. Suffi- cient for four or five persons. Mutton, Breast of, with Peas. — Out about two pounds of the breast of mutton

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