Evening Republican, Volume 18, Number 4, Rensselaer, Jasper County, 5 January 1914 — Baked Breast of Mutton. [ARTICLE]

Baked Breast of Mutton.

Sew up a breast of mutton in a very thin cloth, put it into a saucepan, pour over it enough cold salted water to nearly cover it, and let simmer, allowing ten minutes to each pound. Then take it out of the saucepan and out of the cloth, put it in a baking dish, rub it over with mutton drippings, butter or savory fat, sprinkle some flour over it, and bake for onehalf hour in a hot oven, basting frequently with its own broth. Five minutes before taking it out of the oven strew fine dry bread crumbs thickly over it, put little bits of butter here and there, and let it brown. Serve with a brown sauce made from the broth in which the meat was cooked.