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Braised Breast of Mutton

Partly boil it the day before needed so as to more easily free it of its superfluous fat, cut it into pieces, put them into a saucepan, sprinkle with salt and pepper, and lay over them three onions cut in slices. Place the pan over a slow fire, and let the meat cook slowly for about three hours, when it should be done; its own juices and fat will be quite sufficient moisture. Place the meat on a dish, and serve.

Boiled Breast of Mutton with Caper Sauce Cut off the fat from a breast of mutton, and bone the joint. Take three tablespoonfuls of sweet herbs and a couple of sprigs of parsley, chop fine, mix them with four tablespoonfuls of breadcrumbs, season with salt and pepper to taste. Put a layer of this mixture over the boned meat, and tie around with string. Put it in a saucepan of water and boil very slowly over a moderate fire for two hours or until the meat is done. Put it on a dish, remove the string, pour over a little caper sauce and serve with more of the sauce in a sauceboat.

Stewed Breast of Mutton. Bone and score a breast of mutton, season it well with cayenne, black pepper and salt, place in a saucepan with a good supply of gravy that has had the fat skimmed off; boil until tender and place on a dish. Slice a few gherkins and add them with one dessertspoonful of mushroom catsup to the gravy; boil up again and pour the gravy over when ready.