 |
JustCook.co.uk |
Contact us Submit a Recipe |
 |
|
Collared Breast of Mutton By:contributor Ingredients 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 Method 1. Bone and trim excess fat from the mutton. Season with nutmeg, salt and pepper, rub with the egg yolk. 2. 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. 3. 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. 4. 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. |
 |
A collection of cooking recipes from around the world. Any copyrighted material removed upon proof of ownership |
Back to Main Menu Back to Mutton Recipes |
 |