Collared Breast of Mutton
Breast of Mutton
Mutton or Veal
Onion
Beef Suet
2 Eggs
1 Egg Yolk
Breadcrumbs
1-2 tbsp Cream
Sweet Herbs
Nutmeg
1 Anchovy Fillet
1 tbsp Catchup
Salt and Pepper
Bone and trim excess fat from the mutton.
Season with nutmeg, salt and pepper, rub with the egg yolk.
Make a stuffing from the minced mutton or veal, add finely chopped onion, herbs, suet, a few breadcrumbs, cream, eggs, nutmeg and pepper, mixing well.
Spread it over the mutton breast, reserving some to make into 'forcemeat' balls.
Roll the breast, tie tightly with butchers string.
Place into an ovenproof dish with a little water, dredge over a little flour and a few dabs of butter.
Bake for 2 hours.
When cooked remove the mutton and keep warm.
Skim any fat from the cooking liquid, add the catchup and anchovy.
Add a paste made from butter and flour to thicken the sauce.
Remove the string from the mutton cut into three or four rolls and pour over the sauce, decorating with the 'forcemeat' balls
Serve garnished with pickles.
To Collar a Breast of Mutton
Take a breast of Mutton, bone it, and season it with nutmeg, pepper and salt, rub it over with the yolk of an egg; make a little forc'd-meat of veal or Mutton, chop it with a little beef-suet, a few bread-crumbs, sweet herbs, an onion, pepper and salt, a little nutmeg, two eggs, and a spoonful or two of cream; mix all together and lay it over the Mutton, roll it up and bind it about with course inkle; put it into an earthen dish with a little water, dridge it over with flour, and lay upon it a little butter; it will require two hours to bake it.
When it is enough take up the gravy, skim off the fat, put in an anchovy and a spoonful of catchup, thicken it with flour and butter; take the inkle from the Mutton and cut it into three or four rolls; pour the sauce upon the dish, and lay about it forc'd-meat-balls.
Garnish your dish with pickles.
English Housewifry - 1764
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