Boiled Breast of Mutton and Caper Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of breast of mutton stuffed with breadcrumbs and herbs that's boiled until tender and served with caper sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Breast of Mutton and Caper Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
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.
Modern Redaction
Ingredients:
1 breast of mutton
100g breadcrumbs
2 tbsp savoury herbs, minced (should predominantly be parsley)
salt and freshly-ground black pepper, to taste caper sauce, to accompany
Method:
Trim off any excess fat from the breast of lamb then remove the bones. Sprinkle the breadcrumbs and herbs over the inner side of the mutton. Season to taste with salt and black pepper then roll up tightly and secure with butcher's twine.
Place in a pan, cover with water and bring to a gentle boil. Continue boiling gently for about two hours then take out of the pan, remove the twine and place on a serving dish. Pour over a little of the caper sauce and serve the remainder to accompany the meat.
