Cold Boiled Mutton with Tomato Sauce

Ingredients

• Three-quarters of a pound of cold mutton
• one pint of cold stewed tomatoes
• two ounces of butter
• one half ounce of flour
• one half tea-spoonful of pepper
• one half tea-spoonful of salt
• one tea-spoonful of sugar
• one grain of cayenne
• one gill of second stock

Method

1. 1

   Slice mutton and season.

2. 2

   Melt butter, pour half over meat.

3. 3

   Mix remaining butter with flour and stock, boil, add sugar, seasoning, and tomatoes.

4. 4

   Cook for two minutes, pour over mutton, and cover until served.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 51. The excerpt below is the record exactly as published.

Three-quarters of a pound of cold mutton, two ounces of butter, one onion, one half ounce of flour, one dessert-spoonful of curry-powder, one apple, one half pint of second stock, one half tea-spoonful of salt, one half tea- spoonful of pepper. Melt first the butter in a sauce-pan, and brown in it to a very pale brown the sliced onion. Stir into this the curry- powder and flour, and when all is thoroughly mixed, add to the mixture by degrees the stock. Stir now carefully until boiling, and when this point is reached grate the apple and add it also. Put on then the lid of the sauce-pan, and allow all to simmer slowly for ten minutes ; in the meantime, cut the mutton into slices, drop it slice by slice into this boiling COLD BOILED MUTTON CORNED BEEF HASH. 69 sauce, aiid allow it to cook just long enough to heat the meat through, when the sauce-pan must at once be removed from the fire and the preparation served. NOTE. — The great fault in preparing cold meats for a second serving lies in losing sight of the fact that the meat is already cooked to a turn, and allowing it to remain too long exposed to the drying and toughening action of heat in the second preparation. Cold Boiled Mutton with Tomato Sauce.— Three-quar- ters of a pound of cold mutton, one pint of cold stewed tomatoes, two ounces of butter, one half ounce of flour, one half tea-spoonful of pepper, one half tea-spoonful of salt, one tea-spoonful of sugar, one grain of cayenne, one gill of second stock

Cook this with the app: pantry check, scaling, and the assistant.