Hashed Mutton

Ingredients

• a pint and a half of cold water
• two onions
• a turnip
• half a tea-spoonful of flour
• a tea-spoonful of sherry
• a little pepper
• a little salt
• a few drops of browning

Method

1. 1

   Cut the meat from the bone in thin slices, trim them neatly, and put them aside.

2. 2

   Break the mutton bone into three or four pieces.

3. 3

   Slice two onions and fry them in a little fat till they are lightly browned.

4. 4

   Put them into a stewpan with the mutton bones and a turnip, and stew all gently together for an hour and a half.

5. 5

   Strain the liquor into a basin, skim the fat, and put half a pint of the gravy back into the stewpan with half a teaspoonful of flour mixed smoothly with water to thicken it.

6. 6

   Stir the sauce till it boils, then add the pieces of meat, a little pepper and salt, and a few drops of browning.

7. 7

   Heat all gently for half an hour without boiling.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 152. The excerpt below is the record exactly as published.

Hashed Mutton. Crohte au Pot. Poached Eggs on Toast. Red Currant Tart. Boiled Aitchbone of Beef. Milk Rolls. Carrots. Dry Toast. Summer Cabbage. Honey. Potatoes. Brown and White Bread Boiled Batter Pudding, and Butter. with Sweet Sauce. Bread and Milk. Cheese. Marketing. For tlie Day.— Aitchbone of Beef. This joint is generally sold at a cheap rate, but it cannot he called economical, because it contains so much bone. When nicely cooked, however, it is very tender, and it is favoured by many. Carrots ; Potatoes ; Summer Cabbage. For To-morrow.— A tin of Potted Grouse (January 7th) ; Bloaters (Note 2, January 2nd) ; threepenny worth of Cream. Breakfast. — Boiled Yeal left yesterday ; Poached Eggs (February Gth) ; Milk Rolls (August 26th); Bread and Milk (January 25th). Luncheon. — Hashed Mutton. — Cut the meat from the bone in thin slices (if hash were made of boiled mutton the slices would have to be as thick again), trim them neatly, and put them aside. Break the mutton bone into three or four pieces. Slice two onions, and fry them in a little fat till they are lightly browned. Put them into a stewpan with a pint and a half of cold water, the mutton bones, and a turnip, and stew all gently together for an hour and a half. Strain the liquor into a basin, and set this in a pan of cold water, to make the fat rise ; skim it carefully, and put half a pint of the gravy back into the stewpan, with half a tea-spoonful of flour mixed smoothly with water to thicken it. Stir the sauce till it boils, then add the A YEAR'S COOKERY. 191 pieces of meat, a little pepper and salt, and a few drops of browning. Heat all very gently together by the side of the fire for half an hour, but on no account let the gravy boil, or the meat will be hard. Just before serving, stir in a tea-spoonful of sherry

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