Two Meat Dishes from a Breast of Mutton

Ingredients

• Breast of mutton, weighing 1} lb.
• 1 dried egg
• 4 lb. mixed vegetables (carrots, turnips, onions and celery) cut small
• 2 whole carrots
• 2 quarts 8 gills of water
• 2 oz. pearl barley
• also 14 gill of pearl barley
• 4 oz. salt
• 4 oz. corn flour
• a little cold milk
• 1 tablespoonful vinegar
• 1 teaspoonful chopped parsley
• a little pepper
• spice
• capers
• breadcrumbs

Method

1. 1

   Bone and skin the breast of mutton; place the broken bones in water.

2. 2

   Cut the boned breast into an oblong, mince the trimmings with salt, pepper, spice, parsley, and soaked crumbs, mix with egg.

3. 3

   Open the breast to make it large enough to roll with stuffing.

4. 4

   Tie and cook in water with bones and barley for 1 hour.

5. 5

   Prepare a caper sauce with stock thickened with cornflour, season, and add vinegar and capers.

6. 6

   Serve mutton cut into slices, garnished with barley and carrots, and pour sauce over or serve separately.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 27. The excerpt below is the record exactly as published.

Two Meat Dishes from a Breast of Mutton —Mutton Broth and Stuffed Roll with Barley Materials—Breast of mutton, weighing 1} lb., 1 dried egg, 4 lb. mixed vegetables (carrots, turnips, onions and celery) cut small, 2 whole carrots, 2 quarts 8 gills of water, 2 oz. pearl barley, also 14 gill of ) pearl barley, 4 oz. salt, 4 oz. corn flour, a _ little cold milk, 1 tablespoonful vinegar, 1 | teaspoonful chopped parsley, a little pepper, spice, capers and breadcrumbs. Method.—Bone and skin the breast of mutton; place the broken bones in 2 quarts of water. Cut the boned breast into an oblong or square, mince the trimmings with — salt, pepper, spice, parsley, and an equal _ quantity of soaked and squeezed crumbs, mix with egg. Open the breast of mutton ' to make it sufficiently large to make into a roll with the stuffing in the centre. Tie with string and place in the water with the bones; add the salt and 2 oz. barley, and | cook for 1 hour. Place in a perfectly clean tin 14 gill | barley, cover with 8 gills water, and add salt. | Cover with a muslin and the lid, and then ' place the tin in the broth, adding the 2 100 THE VICTORY COOKERY BOOK whole carrots and the mixed vegetables. Cook until done. Prepare a caper sauce — with } pint of the stock thickened with corn- flour mixed smooth in a little cold milk

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