Devilled Mutton

Ingredients

• two tablespoonfuls of butter
• one of currant or grape jelly
• three tablespoonfuls of vinegar
• A small teaspoonful of made mustard
• A quarter spoonful of salt
• Half as much pepper as you have salt

Method

1. 1

   Melt butter and jelly in a frying pan.

2. 2

   Add mutton slices and heat slowly for five minutes.

3. 3

   Remove meat, cover, and keep warm.

4. 4

   To the pan, add vinegar, mustard, and salt, stir until boiling, then pour over the meat.

5. 5

   Cover for three minutes and serve.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 16. The excerpt below is the record exactly as published.

Devilled Mutton. Cut even slices of cold mutton, not too fat. Stir together and melt in a clean frying- pan two tablespoonfuls of butter and one of currant or grape jelly. When it hisses lay in the mutton and heat slowly — turning several times — for five minutes, or until the slices are soft and very hot, but not until they begin to crisp. Take out the meat, lay on a warmed dish, cover and set over boiling water. . To the butter and jelly left in the pan add three tablespoonfuls of vinegar. A small teaspoonful of made mustard, A quarter spoonful of salt. 1 78 COOKERY FOR BEGINNERS. Half as much pepper as you have salt

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