Braised Breast Of Mutton, Italian Sauce

Breasts of mutton simmered in seasoned broth till the bones are easily removed, then press till cold, cut in triangular pieces, braise them in the reduced stock they were simmered in, then take up and strain the braise into a brown Italian sauce, which serve with the portions.

Glazed Breast Of Mutton

Lean breasts of mutton boiled till tender in seasoned broth, taken up and boned, then pressed till cold, cut in pieces, seasoned with salt and pepper, saute in butter, then place in hot demi-glaze; serve garnished with small glazed onions.

Fried Breast Of Mutton

Breasts of mutton boiled tender in seasoned stock, taken up, boned, pressed, cut in shapes, dipped in beaten egg, rolled in fresh breadcrumbs, arranged in a buttered baking pan, sprinkle with melted butter, browned and frothed in a sharp oven; served surrounded with tomato sauce.

Broiled Breasts Of Mutton

Lean breasts of mutton steamed long enough to draw the bones, taken up, skin scored, a seasoning of powdered thyme, salt and pepper then rubbed in, dipped in beaten egg, then in fresh bread crumbs; placed two whole breasts at a time in wire hinged broiler, broiled, basted with butter; when nicely browned, served in two-inch wide strips with piquante sauce under the meat. This dish is well appreciated at breakfast or luncheon.

Haricot Of Mutton

Lean breasts of mutton in strips seasoned with salt and pepper, fried quickly a light brown, taken up into a sautoir, sprinkled well with flour, shaken together, moistened with seasoned broth, brought to the boil and skimmed; column cut slices of root vegetables fried in butter with a little sugar, drained, added to the meat, the whole then simmered till half an hour before done, small balls of raw potatoes then added with small sauteed onions, finish cooking, season with salt and Paprika; served with the vegetables as a garnish.

Curry Of Mutton With Rice

Lean breasts of mutton in strips seasoned with salt, rubbed with curry powder, sauteed with butter a light brown color; taken up into a sautoir, sprinkled and well shook with flour and little more curry powder, moistened with seasoned white broth, brought to the boil, skimmed, rings of sauteed onions then added, simmered and skimmed till done; serve within a border of dry boiled rice.

Irish Stew

Lean breasts of mutton cut in strips, blanched, rinsed, put back into a clean sautoir with balls or column cut slices of root vegetables, moisten with white stock, simmer and skim; when nearly done, balls of raw potatoes added; finish cooking, thicken with flour and butter, season with salt and pepper; serve sprinkled with chopped parsley.

Ragout Of Mutton With Tomatoes

Lean breasts of mutton in strips, fried a light brown with butter and shallots, taken up into a sautoir, sprinkled and shook well with flour, moistened with mutton gravy, simmered and skimmed, seasoned with salt, pepper and paprika; served garnished with a stuffed tomato at one end, and balls of glazed turnips at the other.