Boiled Breast Of Mutton And Caper Sauce
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Ingredients
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Breast of mutton, bread crumbs, 2 tablespoonfuls of minced savoury herbs (put a large proportion of parsley), pepper and salt to taste.

Method
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Cut off the superfluous fat; bone it; sprinkle over a layer of bread crumbs, minced herbs, and seasoning; roll, and bind it up firmly. Boil _gently_ for 2 hours, remove the tape, and serve with caper sauce, No. 382, a little of which should be poured over the meat.

Source: Mrs Beeton's Book of Household Management (1861)
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