Recipe Manuscript

To Carbonade A Breast Of Mutton

Name: To Carbonade A Breast Of Mutton
Prep time: PTPT20M
Cook time: PTPT30M
Yield: 4
Cuisine: European
Ingredients: 1–1.5 kg breast of mutton (or lamb breast as substitute); Salt, to taste; Ground black pepper, to taste; 30 g fresh breadcrumbs; 30 g unsalted butter (or 50 ml rich meat gravy as alternative sauce); 1–2 tablespoons capers (shredded or chopped); Fresh horseradish, finely shredded (or prepared horseradish); Assorted pickles (cornichons, pickled onions, etc.)

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Beginner Dinner Lunch

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Carbonade A Breast Of Mutton

"Take a breast of mutton, half bone it, hack it cross, season it with pepper or salt, then broil it before the fire whilst it be enough sprinkling it over with crumbs of bread, let the sauce be a little gravy or butterr or a few shred capers, put it upon the dish with the mutton garnish it with horseradish & pickles this is proper for a side dish at noon, or a bottom dish at night"

Note on the Original Text

The recipe is written in the direct, almost conversational style typical of early modern English cookery books. Instructions prioritize key actions—like 'half bone it' or 'hack it cross'—assuming the reader's familiarity with basic butchery and fire cooking techniques. Spelling is relatively modernized for 1720, though terms like 'enough' (for 'until done') and 'proper' (suitable) are idiomatic for that era. Quantities are left vague since cooks adjusted to the size of the meat and their household needs—metric equivalents are modern chef interpretations.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe dates from circa 1720, a time when meat cookery was central to English dining, especially within genteel households. 'Carbonading' referred to the process of scoring and grilling meats—often mutton or beef—directly before the fire, giving a slightly smoky, charred exterior. The inclusion of breadcrumbs reflects early 18th-century tastes for textural variety. Garnishes like horseradish and pickles not only added flavor but also acted as palate-cleansing agents, popular in both midday dinners (what we would now call lunch) and heavier evening suppers.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

A large open-hearth or range fire with a sturdy gridiron for broiling formed the culinary heart of early 18th-century kitchens. Cooks would have used large meat knives to hack and score the mutton. Simple hand graters were used for horseradish, and pestles or small mortars might serve to shred capers. Sauce preparation relied on a small saucepan or a ladle placed at the hearth edge. Presentation involved large platters and plenty of small dishes for the garnishes.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2–3 lb breast of mutton (or lamb breast as substitute)
Salt, to taste
Ground black pepper, to taste
1 oz fresh breadcrumbs
2 tbsp unsalted butter (or 3 tbsp rich meat gravy as alternative sauce)
1–2 tablespoons capers (shredded or chopped)
Fresh horseradish, finely shredded (or prepared horseradish)
Assorted pickles (cornichons, pickled onions, etc.)

Instructions

Begin by taking a whole breast of mutton—about 2 to 3 pounds—and trim excess fat while leaving a modest layer for flavor.
Carefully remove the larger rib bones, but leave enough to maintain structure.
Score the flesh crosswise using a sharp knife.
Generously season the mutton with salt and cracked black pepper on all sides.
Preheat your grill or broiler to medium-high.
Place the mutton, skin side up, under the heat and cook for about 15 minutes per side, or until nicely browned and just cooked through.
During the final minutes of broiling, sprinkle a handful of fresh breadcrumbs over the meat to create a crisp, golden crust.
For the sauce, melt 2 tablespoons of butter with 1–2 tablespoons of capers, or use a small ladle (about 3 tablespoons) of rich meat gravy.
Slice the carbonaded mutton and serve on a platter, garnished with finely shredded horseradish and assorted pickles—such as cornichons or pickled onions.
This dish makes for a robust centerpiece at lunch, or a substantial offering for a late supper.

Estimated Calories

450 per serving

Cooking Estimates

It takes about 15–20 minutes to prepare the mutton, and about 30 minutes to cook it under the grill or broiler. Each serving is hearty, about 450 calories per portion. The whole recipe serves 4 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.