Mutton Hashed. — Cut your mutton in slices, put in a pint of
gravy or broth into a stewpan, with 1 spoonful of ketchup, and 1 of
browning ; slice in an onion, a little pepper and salt ; put it over
the fire, and thicken with flour and butter. When it boils, put in your
mutton, keep shaking it till it is thoroughly hot ; put it in a soup-dish,
and serve.
Mutton k l’Indienne. — Put in a stewpan 1 ounce of butter, and
1 pound of lean mutton (all meat) ; cut in dice, set on the fire ; stir
with a wooden spoon till hardly any gravy remains. Add a table-
spoonful of curry powd✪ Mutton Curryer, and the same quantity of flour ; mix well .
Add \ pint of water, 2 saltspoonfuls of salt, 3 ditto of sugar ; let
simmer gently till tender, which depends what part you use. Stir
occasionally to prevent burning ; add a little more water if too thick.
Cut and put in, just before serving, 3 hard-boiled eggs in large dice ;
serve rice, plain boiled, with it.
Mutton Irish Stew (1). — 2 Spanish onions, 3 carrots, 2 ounces
butter, 3 large leeks, 3 turnips, and 6 potatoes. Cut the Spanish onions
and carrots in slices, and braise them in a saucepan with the butter and
a cup of water for an hour. Then add the leeks, turnips, and potatoes
cut in pieces with 1 pint of boiling water✪ Mutton Irish Stew. Stew the whole for half an
hour, or till tender, stirring frequently. Season to taste with pepper,
salt, chopped parsley, and marjoram.
Irish Stew (2).— Any kind of cold meat will make Irish stew ; but
mutton, either roasted or boiled, is best. Cut it in slices, pepper, salt,
and flour it. Peel an onion, put it with the bones (and any gravy that
may be left in the house) into a saucepan with a pint of water and a
little salt ; set it on the fire to stew for about an hour. When the
potatoes are ready, mash, or crush about half of them, which add to the
water and onion ; then put in the meat, and let the whole stew very
gently for 5 or 10 minutes, and it will be ready for table. Those who
prefer the additions of anchovies, mushrooms, ketchups, spices, frying
the meat first in butter, etc., etc., can so prepare it ; we give both
plans.
Stew (de la Viande bis Cuite). — As in making Irish stew, any
kind of meat will suffice ; but mutton, either boiled or roasted, will be
found the best for the purpose. Cut the meat in slices, pepper, salt,
and flour them, and lay them in a dish. Strew mixed pickles over the
meat. Then take a teacup half full of water ; add to it a small quantity
of the vinegar belonging to the pickles, a little mushroom ketchup, if
approved of, and any gravy that may be set by✪ Stew (de la Viande bis Cuite) for use. Stir all together,
and pour it over the meat. Set it before the fire in a Dutch oven, or
in the oven of the kitchen range, as may be most convenient, for about
half an hour before dinner-time.
Page 51 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mutton Hashed. — Cut your mutton in slices, put in a pint of gravy or broth into a stewpan, with 1 spoonful of ketchup, and 1 of browning ; slice in an onion, a little pepper and salt ; put it over the fire, and thicken with flour and butter. When it boils, put in your mutton, keep shaking it till it is thoroughly hot ; put it in a soup-dish, and serve.
Mutton k l’Indienne. — Put in a stewpan 1 ounce of butter, and 1 pound of lean mutton (all meat) ; cut in dice, set on the fire ; stir with a wooden spoon till hardly any gravy remains. Add a tablespoonful of curry powder, and the same quantity of flour ; mix well . Add \ pint of water, 2 saltspoonfuls of salt, 3 ditto of sugar ; let simmer gently till tender, which depends what part you use. Stir occasionally to prevent burning ; add a little more water if too thick. Cut and put in, just before serving, 3 hard-boiled eggs in large dice ; serve rice, plain boiled, with it.
Mutton Irish Stew (1). — 2 Spanish onions, 3 carrots, 2 ounces butter, 3 large leeks, 3 turnips, and 6 potatoes. Cut the Spanish onions and carrots in slices, and braise them in a saucepan with the butter and a cup of water for an hour. Then add the leeks, turnips, and potatoes cut in pieces with 1 pint of boiling water. Stew the whole for half an hour, or till tender, stirring frequently. Season to taste with pepper, salt, chopped parsley, and marjoram.
Irish Stew (2).— Any kind of cold meat will make Irish stew ; but mutton, either roasted or boiled, is best. Cut it in slices, pepper, salt, and flour it. Peel an onion, put it with the bones (and any gravy that may be left in the house) into a saucepan with a pint of water and a little salt ; set it on the fire to stew for about an hour. When the potatoes are ready, mash, or crush about half of them, which add to the water and onion ; then put in the meat, and let the whole stew very gently for 5 or 10 minutes, and it will be ready for table. Those who prefer the additions of anchovies, mushrooms, ketchups, spices, frying the meat first in butter, etc., etc., can so prepare it ; we give both plans.
Stew (de la Viande bis Cuite). — As in making Irish stew, any kind of meat will suffice ; but mutton, either boiled or roasted, will be found the best for the purpose. Cut the meat in slices, pepper, salt, and flour them, and lay them in a dish. Strew mixed pickles over the meat. Then take a teacup half full of water ; add to it a small quantity of the vinegar belonging to the pickles, a little mushroom ketchup, if approved of, and any gravy that may be set by for use. Stir all together, and pour it over the meat. Set it before the fire in a Dutch oven, or in the oven of the kitchen range, as may be most convenient, for about half an hour before dinner-time.
Records on this page
Mutton CurryMutton HashedMutton à l'IndienneMutton Irish StewIrish StewStew (de la Viande bis Cuite)