French Steaks Made of a Neck of Mutton
- Mutton
- Breadcrumbs
- Beef suet
- Little nutmeg
- Pepper
- Salt
- Yolk of an egg
- Brown gravy
Let your mutton be good and large, and cut off most of the fat of the neck; then cut the steaks about two inches thick. Make a large opening through the middle of each steak, and stuff it with force meat made of breadcrumbs, beef suet, a little nutmeg, pepper, and salt, mixed up with the yolk of an egg; when the steaks are stuffed, wrap them in writing paper, place them in the oven, and broil them; they will take near an hour to do. Put some brown gravy in a dish, serve the steaks in the papers.
Submitted by Aug 25, 2009
15 min 30 min 45 min
15 min 30 min 45 min