Procure two breasts of mutton cut as large as possible, which put in a
stewpan, and braise three hours in the same manner as described for neck
of mutton Provençale (No. 485), previous to placing them in the stewpan
tie them well up with string; when done take up, lay them on a dish,
take all the string and bones from them, which will leave with facility,
place another dish upon them, and press till quite cold with a fourteen
pounds weight; about half an hour before serving trim, egg and
bread-crumb, beat gently with a knife, melt a little butter in a
stewpan, and with a paste-brush butter the mutton all over, throw them
again into bread-crumbs, beat gently again with your knife, and put them
on the gridiron over a moderate fire; when lightly browned on one side,
turn them by placing another gridiron over and turning both gridirons
together; when done, take them from the gridiron with a fish-slice, lay
on your dish, and serve sauce piquante (No. 27) round, or you may serve
them with dressed spinach (No. 1087), sauce Soubise (No. 47) or fines
herbes (No. 26).