Grilled Breast Of Mutton Recipe

Boil the breast of mutton with the usual soup vegetables until tender and then bone it.
Let the meat get cold between two plates, on the top one of which you have placed a fairly heavy weight so as to flatten it.
Then cut the meat into squares, sprinkle with salt and pepper, and brush over with melted lard or dripping.
Dip them in the soft breadcrumbs, and grill under a moderate heat.
Serve these imitation "mutton chops," as they are, or with the following sauce: mix equal quantities of tarragon vinegar and rather concentrated stock, and reduce by boiling violently on a high heat.
Add pepper, and, according to taste, a little continental mustard.
You can also serve them with a mixture of braised cabbage and steamed potatoes: with spinach puree: or pease-pudding, or with piquante sauce .
The liquid in which they were cooked can be served with its vegetables as mutton broth.