Breast Of Mutton And Peas Recipe

Breast Of Mutton And Peas Recipe:

History:
Breast of mutton and peas is a classic dish that dates back to traditional British cuisine. Mutton, which refers to the meat of a mature sheep, has been consumed in the British Isles for centuries. This recipe showcases the economical use of mutton, as the breast is a relatively inexpensive cut of meat. The combination of tender mutton and sweet peas creates a delicious and satisfying meal.

Fun Facts:
- In the 18th and 19th centuries, mutton was a popular choice for Sunday roasts and special occasions in Britain.
- Mutton was considered a staple meat in the UK until the early 20th century when it started to be replaced by lamb.
- Peas have been cultivated since ancient times and were often used in English cuisine due to their availability and nutritional value.

Ingredients:
- 2 breasts of mutton
- 2 onions
- 1 carrot
- 1 egg
- Bread crumbs
- 1 fagot of herbs (a bundle of fresh herbs tied together)
- 1 pint of peas
- Salt and pepper
- Hot fat (for frying)
- 12 peppercorns

Instructions:
1. Wipe the breasts of mutton with a warm damp cloth to clean them thoroughly.
2. Place the mutton breasts into a saucepan along with the onions, carrot, and the fagot of herbs.
3. Bring the saucepan to a boil and then reduce the heat to simmer. Allow the mutton to stew gently for about two hours. This slow cooking process will ensure tender and flavorful meat.
4. Once the mutton is cooked, carefully remove it from the saucepan. Remove all the bones from the meat.
5. Place the boneless mutton breasts between two boards to flatten them slightly. Place some heavy weights on top to press the meat. Leave it pressed until it becomes completely cold. This step helps to give the meat a neat shape and improve its texture.
6. After the mutton is cold and firm, cut it into neat-shaped pieces.
7. In a shallow bowl, beat the egg. Dip each piece of mutton into the beaten egg, ensuring it is coated all over.
8. Next, coat the egg-dipped mutton with bread crumbs, pressing them gently to adhere well.
9. Heat hot fat in a frying pan or skillet. Fry the breaded mutton pieces until they turn golden brown on both sides. This will give the meat a nice crispy texture and enhance the flavors.
10. In a separate pot, boil the peas according to a recipe provided elsewhere. This will ensure that the peas are perfectly cooked and retain their vibrant color.
11. Once everything is ready, arrange the fried mutton pieces on a serving dish. Place the boiled peas around the mutton, creating an attractive presentation.
12. Season the dish with salt, pepper, and garnish it with peppercorns for added flavor.
13. Serve the breast of mutton and peas hot as a main course. The combination of tender mutton and sweet peas will delight your taste buds.

Similar Recipe Dishes:
1. Lamb Shank and Pea Stew: This dish features slow-cooked lamb shanks with peas, creating a hearty and comforting stew.
2. Shepherd's Pie: This classic British dish uses ground lamb or mutton combined with peas, carrots, and mashed potatoes.
3. Roasted Leg of Lamb with Minted Peas: A traditional Sunday roast, this recipe combines a succulent leg of lamb with minted peas for a flavorful and elegant meal.

Try this traditional British recipe for breast of mutton and peas, and enjoy a taste of history and deliciousness on your plate!