Breast of Mutton Carbonade
Breast of Mutton
Breadcrumbs
Stock (Optional)
Capers
Butter
Salt and Pepper
Remove most of the bone from the mutton breast, score the upper part and season with salt and pepper.
Place under a pre-heated grill and cook.
Sprinkle with breadcrumbs.
Skim any fat from the cooking liquid (or use stock), add butter and a few chopped capers.
Heat and pour over the mutton.
Serve garnished with pickles.
To Carbonade a Breast of Mutton
Take a breast of Mutton, half bone it, nick it cross, season it with pepper and salt; then broil it before the fire whilst it be enough, strinkling it over with bread-crumbs; let the sauce be a little gravy and butter, and a few shred capers; put it upon the dish with the Mutton.
Garnish it with horse-radish and pickles.
This is proper for a side-dish at noon, or a bottom-dish at night.
English Housewifry - 1764
Note: This recipe has not been tested by The Foody, please read the original recipe text before attempting to cook it.
Many of such recipes do not contain exact weights and measures, or cooking temperatures, so it is advised that only experienced cooks should attempt using them.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved