Browned
From Our daily fare and how to provide it (1893).
Source and licence
From Our daily fare and how to provide it (1893), printed page 103, digitised by the Internet Archive: https://archive.org/details/b20392709
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
Method
- Breast of mutton, forcemeat of parsley, onion, lemon peel, bread crmnbs, egg, and seasoning.
- Time, about 3 hours.
- Usual cost, 2S.
- 6d.
- Stew the mutton in salted water till so tender that the bones can be drawn out ;
- make a forcemeat with the ingredients given, which spread over the mutton (the inside of it), put a few more bread crumbs over the top, then a few small knobs of butter, and brown in the oven or with a salamander.
- Serve with gravy made from the liquor, a little Worcester sauce, and gravina.
- 86.
- BULLOCKS' SWEETBREADS.
- 4 lb.
- sweetbreads, lukewarm water, pepper, salt.
- Time, 2J hours.
- Usual cost, 2S.
- Place the sweetbreads in water, lukewarm, for i hour, then boil them in fresh water for another.
- Drain them well, and when cold bake them in a hot oven, basting them with their liquor to which has been put a little pepper and salt.