To Grill a Breast of Mutton

Prepare it as before, score the top, wash it over with the yelk of an egg, sprinkle some salt, and cover it with bread crumbs, bake it, and pour caper sauce in the dish.

Original Recipe

Prepare it as before, score the top, wash it over with the yelk of an egg, sprinkle some salt, and cover it with bread crumbs, bake it, and pour caper sauce in the dish. It may also be roasted, the skin taken off and frothed nicely, serve it up with good gravy, and garnish with current jelly cut in slices. The neck of mutton is fit only for soup, the liver is very good when broiled.

Ingredients

grocery
  • breast of mutton
  • salt
  • bread crumbs
  • caper sauce
  • gravy
  • currant jelly

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Instructions

  1. 1

    Prepare it as before, score the top, wash it over with the yelk of an egg, sprinkle some salt, and cover it with bread crumbs, bake it, and pour caper sauce in the dish.

  2. 2

    It may also be roasted, the skin taken off and frothed nicely, serve it up with good gravy, and garnish with current jelly cut in slices.

  3. 3

    The neck of mutton is fit only for soup, the liver is very good when broiled.

Sources & Citations

Sources included so you can explore further.

Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)