Savory Breast Of Mutton
|Lean ham||1⁄4 Pound|
|Chopped tarragon/Thyme||1 Teaspoon|
Trim off excess fat from breast, and sprinkle with chopped herbs, pepper and salt.
Slice the partly cooked sheep's tongues (or tinned ones do very well) and the ham, and place over the meat, with the shallots very finely chopped.
Now roll it up, and secure it with skewers or string.
It is a good idea to tie it in a piece of the old fashioned mutton cloth so successfully used by our grandmothers.
Put the hambone or bacon rinds at the bottom of a large saucepan with any tongue trimmings, salt, pepper, bouquet garni and chopped celery.
Put in the breast, cover with water or stock and simmer for about 3 hours, according to size of the breast.
When tender, remove and serve hot with thick brown gravy or tomato sauce.
Any vegetables in season accompany this dish.
If you want to eat it cold, take off the cloth, if used, put the breast into a straight sided vessel which fits it as well as can be, such as a cake tin.
Half an ounce of gelatine dissolved in 3/4 pint warm stock or water should be poured over at this stage.
Put a plate on top, well weighted, to firm the meat, and chill thoroughly.