Stuffed Breast of Mutton

Ingredients

• a breast of mutton
• a teaspoonful of salt
• a saltspoonful of pepper
• a cupful of water

Method

1. 1

   Make pockets in the breast of mutton and fill with chopped celery.

2. 2

   Place in a baking pan, dust with salt and pepper, add water, and bake in a quick oven for twenty minutes, then more slowly for one hour.

3. 3

   Serve with brown sauce.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 9. The excerpt below is the record exactly as published.

a saltspoonful of pepper; cover and cook slowly for twenty minutes. Moisten a tablespoon- ful of flour with a little milk, add it to the mush- rooms, stir quickly until boiling, and then stand it over hot water for ten minutes while you broil the chops. Have ready toasted a round of bread for each chop ; arrange on a heated platter. Place 36 My Best 250 Recipes the chops on the toast, dust them with salt and pepper, pour the mushroom sauce over and send them to the table. STEAK A LA BORDELAISE Trim a large inch-and-a-half-thick porter- house steak. Rub together a tablespoonful of butter and one of flour, add a pint of good strong stock, a tablespoonful of chopped onion, a bay leaf, a saltspoonful of celery seed, a level tea- spoonful of salt and a saltspoonful of pepper. Bring to the boil and simmer gently for thirty minutes. Bake ten large mushrooms for ten minutes, add them to the sauce, and cover and stand it over hot water while you broil the steak quickly on each side until it is seared, then slowly for twenty minutes. Dish it on a hot platter, dust with salt and pepper. Add a tablespoonful of butter to the sauce, lift the mushrooms, place them over the top of the steak and pour the sauce over all. EGYPTIAN CANNELON Chop fine two pounds of beef from the round; add and mix two level teaspoonfuls of salt, a saltspoonful of pepper, half a pint of chopped almonds or pine nuts, a tablespoonful of chopped parsley and two tablespoon fuls of My Best 250 Recipes 37 grated onion. Form in a compact roll, wrap in a piece of oiled paper, place in a baking-pan, add a cupful of stock and a tablespoonful of butter. Bake and baste, over the paper, for three-quar- ters of an hour. Remove the paper and lift the cannelon to the centre of a platter. Rub together two tablespoonfuls of butter and two of flour in the pan, add a pint of stock, stir until boiling; add a level teaspoonful of salt, and if you have it, two tablespoonfuls of tomato ketchup. Strain this over the roll and garnish with toast. FRICEO Cut one pound of the round of beef in cubes of one inch; flatten them with a hard blow from a potato-masher. Pare and slice three good-sized potatoes and four onions. Put a layer of pota- toes in the bottom of a baking-dish, then a layer of meat and onions; dust lightly with salt and pepper. Put in another layer of potatoes, meat, onion, salt and pepper. Peel and cut in halves four good-sized tomatoes, chopping fine, put them over the top of the dish and add a tablespoonful of butter cut in pieces. Pour over a half cupful of thick, sour cream. Cover, stand in a pan of boiling water and cook in a slow oven for two hours and a half. 38 My Best 250 Recipes FRICANDEAU OF VEAL Select a thick slice from a leg of veal weigh- ing from four to six pounds. Cover the bottom of a baking-pan with chopped carrot, onion and celery; add two bay leaves. Bind the veal with a strip of muslin and place it on top of the chopped vegetables, adding a teaspoonful of salt and a pint of boiling stock. Cover the pan and bake the veal in a moderate oven, about 300° Fahrenheit, for four hours, basting once or twice. Dish the veal and garnish it with nicely cooked red beans. Rub together in the pan two table- spoonfuls of butter and two of flour; add half a pint of stock ; stir until boiling. Add a teaspoon- ful of kitchen bouquet, half a teaspoonful of salt, half a teaspoonful of Worcestershire sauce and strain it over the meat. MUTTON BALLS Remove the meat from a shoulder of mutton, put it twice through a meat-chopper; add and mix two teaspoonfuls of salt, a saltspoonful of pepper and two tablespoonfuls of chopped onion. Form in balls about twice the size of English wal- nuts. Place them in a baking-pan ; pour in a pint of strained stewed tomatoes, add a bay leaf, and on each ball place a piece of butter the size of a pea. Bake in a quick oven for half an hour, basting four times. When done, dish the balls. My Best 250 Recipes 39 Add to the sauce a tablespoonful of butter, and, if too thick, four tablespoonfuls of stock. Strain over the balls and garnish with rice. BLANQUETTE OF MUTTON Cut the meat from a shoulder of mutton in cubes half an inch in size. Put the bones in the bottom of a kettle, add a quart and a half of cold water; bring to boiling point, skim and add the meat. Cover, bring to a boil and simmer for an hour and a half. Rub together two tablespoon- fuls of butter and two of flour; add them to the liquor in which the meat was cooked; stir until boiling, then add a level teaspoonful of salt and a saltspoonful of pepper. Take from the fire, and add the yolks of two eggs beaten with four table- spoonfuls of cream. Reheat but do not boil. Serve this in a border of boiled rice or potato. MOCK DUCK Remove the large bone from a shoulder of mutton, fill the space with toasted pine nuts or seasoned breadcrumbs and tie it in the shape of a duck. Make the leg and knuckle bone form the neck and bill, and fasten in the blade to represent the tail. Cover with oiled paper, brown in a quick oven for fifteen minutes, and then bake at a mod- erate temperature for one hour. Dish on a bed 40 My Best 250 Recipes of cress. Serve with brown sauce and sweet potato croquettes or with rice. STUFFED BREAST OF MUTTON Make small pockets in a breast of mutton and fill them with chopped celery ; place it in a baking- pan, dust with a teaspoonful of salt and a salt- spoonful of pepper. Add a cupful of water

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