Roast and Stuffed Breast of Mutton

Ingredients

• a lean breast of mutton four pounds weight
• two ounces of stale breadcrumbs
• a finely-chopped onion
• a heaped puddingspoonful of minced parsley
• an egg
• one pound of peeled and halved potatoes

Method

1. 1

   Bone the mutton, make stuffing with breadcrumbs, salt, pepper, onion, parsley, and dripping.

2. 2

   Bind with egg or milk, lay inside the meat, roll tightly, and tie.

3. 3

   Grease a bag, add potatoes, then the meat, and cook in a hot oven for 1.25 to 1.5 hours.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 283. The excerpt below is the record exactly as published.

roast and stuffed breast of mutton. Take a lean breast of mutton four pounds weight, getting the butcher to bone it for you. Make a stuffing with two ounces of stale breadcrumbs, a dust of salt and pepper, a finely-chopped onion, and a heaped puddingspoonful of minced parsley, or, if pressed for time, a little finely-powdered mixed sweet herbs. Add a good lump of dripping, or cut a little fat STANDARD COOKERY. 419 from the thick part of the breast, chop this finely, and use in- stead of dripping. Bind if possible with an egg, or, failing this, use a little cold milk. Lay this mixture on the inside of the meat. Roll as tightly as possible, tie into place with clean tape or string. Grease the bag well. Put in one pound of peeled and halved potatoes

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