No 90 Petto di Castrato all'Italiana (Breast of Mutton)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Breast of mutton, veal, forcemeat, eggs, herbs,
spice, Parmesan.
Stuff a breast of mutton with veal forcemeat mixed with two eggs
beaten up, herbs, a little spice, and a tablespoonful of grated
Parmesan, braize it in stock with a bunch of herbs and two onions.
Serve with Italian sauce (No. 6).

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