Breast of Mutton Plain

Take three fine well covered breasts of mutton; remove with a blow of the knife the bone part covering the tendons, tie up the breasts and put them into a baking tin, having the bottom covered with slices of fat pork, carrots, onions and a bunch of garnished parsley; moisten with sufficient stock (No. 194a) to allow them to swim, bring to a boil on the top of the fire, skim, then place in the oven to cook for two hours and a half, turning the meats over during the time. When the bones can be easily detached drain off the breasts and suppress all the rib bones leaving the tendons on; lay the meats under a weight or in the press (No. 71) to reduce them to half an inch in thickness, and when cold pare off the skin without touching the fat; trim them into half hearts, dip in melted butter and stick a piece of the bone in the pointed end; broil over a slow fire to a fine color, then dress, glaze and pour a clear gravy (No. 404) over; garnish each bone end with a frill (No. 10).