Escaloped Mutton

Ingredients

• a quantity of cold mutton
• a quarter of a teaspoonful of pepper
• one teaspoonful of salt
• Put a table-spoonful of butter
• a generous teaspoonful of flour
• a cupful of soup stock or cold water
• Cover lightly with grated bread crumbs

Method

1. 1

   Chop the mutton rather coarse.

2. 2

   To one pint of the meat, add pepper and salt.

3. 3

   Make a gravy by heating butter in a frying-pan, adding flour until browned, then gradually adding soup stock or cold water.

4. 4

   Let it boil for three minutes, seasoning with salt and pepper.

5. 5

   Layer gravy and mutton in an escalop dish, cover with bread crumbs, and cook in the oven for twenty minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 142. The excerpt below is the record exactly as published.

Escaloped Mutton* Free a quantity of cold mutton from skin, bone, and fat, and chop it rather coarse. To one pint of the meat add a quarter of a teaspoonful of pepper and one teaspoonful of salt. A gravy is next to be made by this rule : Put a table-spoonful of butter into a small frying-pan, and when it is hot, add a generous teaspoonful of flour ; stir until the mixture has become browned, and then gradually add a cupful of soup stock or cold water ; let the gravy boil three minutes, and season it with salt and pepper. Put alternate layers of gravy and mutton into an escalop dish, having three of gravy and two of meat. Cover lightly with grated bread crumbs

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