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Collared Breast of Mutton
Breast of Mutton
Mutton or Veal
1 Egg Yolk
1-2 tbsp Cream
1 Anchovy Fillet
1 tbsp Catchup
Salt and Pepper
Bone and trim excess fat from the mutton.
Season with nutmeg, salt and pepper, rub with the egg yolk.
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.
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.
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.
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