Boiled Breast of Mutton

Preparation info

  • 6–8

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • A breast of mutton
  • 2 tablesp. breadcrumbs
  • 1 tablesp. finely-chopp


Remove all the bones and surplus fat; flatten the meat and season well. Make the stuffing by mixing the breadcrumbs, suet, parsley, herbs, salt and pepper together. Moisten with milk. Spread the mixture on the meat, roll up lightly and bind securely with string. Put into the boiling stock or water and vegetables, and simmer for 2–3 hr., according to size.

Pour caper sauce over the meat,