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Deviled Mutton
From The Rural cook book, 1907
Serves 4
This is a nice way to warm up cold roast mutton or lamb.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Rural cook book (1907), page 19. The excerpt below is the record exactly as published.
Deviled Mutton,— This is a nice way to warm up cold roast mutton 6t lamb. Put one teaspoonful of chopped onion into a stewpan with one ounce of butter. Place it over a slow lire, keep the onions stirred until rather brown, then add some flour, mix it in well and fry for five min- utes; then pour In one-half pint of gravy well seasoned, and let it boil until thickened and brown ; add one teaspoonful of sugar and one of vinegar, one of Worcestershire sauce, a few chopped gherkins and a few button mushrooms
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