Roast and Stuffed Breast of Mutton

Ingredients

• a lean breast of mutton 4 lbs. weight
• 2 ozs. of stale breadcrumbs
• a finely chopped onion
• a little finely powdered mixed sweet herbs
• an egg, or, failing this, a little cold milk

Method

1. 1

   Make stuffing with breadcrumbs, seasonings, and fat.

2. 2

   Roll the meat tightly with stuffing, tie, grease the bag, add potatoes, and cook in a hot oven for 1.25 to 1.5 hours.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 33. The excerpt below is the record exactly as published.

roast and stuffed breast of mutton. Take a lean breast of mutton 4 lbs. weight, getting the butcher to bone it for you. Make a stuffing with 2 ozs. of stale breadcrumbs, a dust of salt and pepper, a finely chopped onion, and a heaped dessertspoonful of minced pars- ley, or, if pressed for time, a little finely pow- dered mixed sweet herbs. Add a good lump of dripping, or cut a little fat from the thick part of the breast, chop this finely, and use instead of dripping. Bind if possible with an egg, or, failing this, use a little cold mil

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