Mrs Beetons Meat Recipes Revisited
Boiled Breast of Mutton and Caper Sauce
Breast of Mutton, boned
2 tbsp Savoury Herbs, minced (with a large proportion of Parsley)
Breadcrumbs
Caper Sauce
Salt and Pepper, to taste
Cut off the superfluous fat.
Sprinkle over a layer of breadcrumbs, minced herbs and seasoning.
Roll and bind it up firmly.
Boil gently for 2 hours.
Remove the tape and serve with caper sauce, a little of which should be poured over the meat.
Time: 2 hours.
Sufficient for 4 or 6 persons.
Seasonable all the year.
BOILED BREAST OF MUTTON AND CAPER SAUCE
704. INGREDIENTS - Breast of mutton, bread crumbs, 2 tablespoonfuls of minced savoury herbs (put a large proportion of parsley), pepper and salt to taste.
Mode - Cut off the superfluous fat; bone it; sprinkle over a layer of bread crumbs, minced herbs, and seasoning; roll, and bind it up firmly. Boil gently for 2 hours, remove the tape, and serve with caper sauce, No. 382, a little of which should be poured over the meat.
Time - 2 hours.
Average cost, 6d. per lb.
Sufficient for 4 or 6 persons.
Seasonable all the year.
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