An Excellent Way To Cook A Breast Of Mutton
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📝 Description
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🥘 Ingredients
Breast of mutton, 2 onions, salt and pepper to taste, flour, a bunch of savoury herbs, green peas.
👨🍳 Method
Cut the mutton into pieces about 2 inches square, and let it be tolerably lean; put it into a stewpan, with a little fat or butter, and fry it of a nice brown; then dredge in a little flour, slice the onions, and put it with the herbs in the stewpan; pour in sufficient water _just_ to cover the meat, and simmer the whole gently until the mutton is tender. Take out the meat, strain, and skim off all the fat from the gravy, and put both the meat and gravy back into the stewpan; add about a quart of young green peas, and let them boil gently until done. 2 or 3 slices of bacon added and stewed with the mutton give additional flavour; and, to insure the peas being a beautiful green colour, they may be boiled in water separately, and added to the stew at the moment of serving.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage mutton stew recipe, expecting a heavy, old-fashioned dish, but I found it surprisingly light and full of flavor. The key was the simplicity: just mutton, onions, herbs, and peas, simmered together until tender. I was delighted by how well the mutton held up — it didn't turn out stringy or dry, as I'd feared. Instead, it was tender and absorbed the flavors beautifully. This recipe is perfect for the weeknight cook looking to try something new. The process is straightforward, and the ingredients are readily available. The only surprise was the amount of time it took — 2-1/2 hours is a commitment, but the result is a hearty, comforting stew that's well worth the wait. Next time, I'll try adding the bacon for extra richness. Serve it with crusty bread to soak up the gravy, and you'll have a satisfying meal that feels both nostalgic and modern.
