Mrs Beetons Meat Recipes Revisited
Braised Fillet of Mutton with French Beans
Chump End of a Loin of Mutton
600ml (1 pint) Gravy
Buttered Paper
French Beans
Glaze
Roll up the mutton in a piece of buttered paper.
Roast it for 2 hours and do not allow it to acquire any colour.
Have some French beans, boiled and drained on a sieve ready.
Remove the paper from the mutton, glaze it
Heat the beans in the gravy and lay them on the dish with the meat over them.
The remainder of the gravy may be strained and serve in a tureen.
Time: 2 hours.
Sufficient for 4 or 5 persons.
Seasonable at any time.
BRAISED FILLET OF MUTTON, with French Beans
707. INGREDIENTS - The chump end of a loin of mutton, buttered paper, French beans, a little glaze, 1 pint of gravy.
Mode - Roll up the mutton in a piece of buttered paper, roast it for 2 hours, and do not allow it to acquire the least colour. Have ready some French beans, boiled, and drained on a sieve; remove the paper from the mutton, glaze it; just heat up the beans in the gravy, and lay them on the dish with the meat over them. The remainder of the gravy may be strained, and sent to table in a tureen.
Time - 2 hours.
Average cost, 8-1/2d. per lb.
Sufficient for 4 or 5 persons.
Seasonable at any time.
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