Roast Mutton, Breton Style

Ingredients

• a clove of garlic
• a garnish of red beans

Method

1. 1

   Push a clove of garlic into the knuckle end of the leg and serve with a garnish of red beans.

2. 2

   The beans are soaked and slowly boiled until tender, then drained and turned into the pan with the meat an hour before the latter is done.

3. 3

   Alternatively, after draining, the beans can be lightly fried in a little dripping and chopped onion and heaped around the meat as it is ready for serving.

As published

This recipe was extracted from Kirmess cook book (1907), page 64. The excerpt below is the record exactly as published.

ROAST MUTTON, BRETON STYLE. TMe Talk. The Breton way of serving roast mutton is to push a clove of garlic into the knuckle end of the leg and to serve with it a garnish of red beans

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