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Mutton, Breast of, Boiled

Take out the bones, gristle, and some of the fat; flatten the joint on the pasteboard, and cover the surface thinly with a forcemeat composed of bread-crumbs, minced savoury herbs, a little chopped parsley, pepper, salt, and an egg, to bind. The forcemeat should not be spread too near the edge, and when rolled, the breast should be tied securely, to keep the forcemeat in its place. If gently boiled, and sent to table hot, and smothered with good caper sauce, it will be generally liked. Time, two hours to boil. Probable cost, 8d. per pound.