Rolled Breast of Mutton

Ingredients

• Bone a large breast of mutton
• make a good veal force-meat
• a little chopped parsley
• and shalot
• with pepper
• and salt
• some thin slices of bacon

Method

1. 1

   Lay the force-meat in the middle of the boned breast, add bacon slices, parsley, shalot, and seasoning.

2. 2

   Roll tightly and bind with tape.

3. 3

   Braise as you would the loin and serve with seasonal vegetables.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 24. The excerpt below is the record exactly as published.

Rolled Breast of Mutton. Bone a large breast of mutton; make a good veal force-meat, which lay in the middle of the breast of mutton, then some thin slices of bacon on each side of it. Then place a little chopped parsley and shalot, with pepper and salt

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