Another good way to dress a breast of mutton is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of a boned breast of mutton that's roasted whilst being basted with red wine and served with a gravy made from the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: Another good way to dress a breast of mutton.
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Another good way to dreſs a breaſt of mutton.
COLLAR it as before, roaſt it, and baſte it with half a pint of red wine, and when that is all ſoaked in, baſte it well with butter, have a little good gravy, ſet the mutton upright in the diſh, pour in the gravy, have ſweet ſauce as for veniſon, and ſend it to table. Don't garniſh the diſh, but be ſure to take the ſkin off the mutton.
The inſide of a ſurloin of beef is very good done this way. If you don't like the wine, a quart of milk, and a quarter of a pound of butter, put into the dripping-pan does full as well to baſte it.
Modern Redaction
Ingredients
1 breast of mutton, with the skin removed
1 mutton or lamb sweetbread, soaked over night in water and blanched in boiling water for 2 minutes
freshly-grated nutmeg, to taste
1/4 tsp ground mace
salt and freshly-ground black pepper, to taste
2 tbsp sweet herbs, finely minced
1 tbsp finely-grated lemon zest
50g breadcrumbs caul fat
plain flour for dusting
50g butter, melted
300ml red wine
100g butter, melted
1 batch sweet sauce for venison
Method:
Take a boning knife and carefully remove all the bones from the breast of mutton (be careful not to pierce all the way through the skin. Remove any meat and fat from the bones and set aside.
Turn the mutton so that the meat side is upper most then season with the nutmeg, mace, salt, black pepper, sweet herbs and lemon zest. Scatter over the breadcrumbs then roll the breast up tightly. Do this so that one end is slightly flared so that, when cooked, you can stand the veal breast upright.
Stick a skewer through to secure then bind with butcher's twine. Cover in the caul fat, sit on a rack in a roasting tin then place in an oven pre-heated to 200°C. Roast for 20 minutes then reduce the oven temperature to 180�B0;C. Remove the remains of the caul fat, dust the meat with plain flour then baste with the melted butter. Return to the oven and cook for about 60 minutes more, or until cooked through and nicely coloured.
Whilst the meat is roasting, base it with the red wine, until all the wine has been added then baste with the melted butter. Finish by basting with the pan juices.
When the mutton is ready, remove the string, sit upright in the serving dish, cover with foil and set aside to rest for 15 minutes. Strain the pan juices into a saucepan, bring to a simmer and cook for about 15 minutes, or until thickened.
Pour this gravy around the mutton breast and serve accompanied by the sweet sauce for venison.
