Hashed Mutton

Ingredients

• cut-up mutton
• tablespoon butter
• tablespoon flour
• pint water
• Sweet herbs
• 6 peppercorns
• 1 tomato
• Salt and pepper

Method

1. 1

   Cut the meat in rather thick pieces.

2. 2

   Put the bones in the stewpan with cold water, cut up vegetables, herbs, and spice.

3. 3

   Add seasoning and a few drops of caramel.

4. 4

   Simmer for 2 hours; strain; melt the butter and flour together until brown; add stock by degrees and let boil.

5. 5

   Skin and slice the tomato, put with the meat in the sauce, and simmer very slowly for half an hour.

6. 6

   Arrange with strips of toast about the dish.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 31. The excerpt below is the record exactly as published.

cut-up mutton in hot skillet with butter and onion; fry brown, add stock and stew slowly for 1 hour; add the par- boiled carrot sliced, and the peas. Stew 30 minutes, add flour, seasoning and catsup. Sherry last, and serve at once. Mrs. Scadding. Hashed Mutton. The remains of the joint, carrot, turnip, onion. tablespoon butter, tablespoon flour, pint water. 82 PORTLAND WOMAN'S EXCHANGE COOK BOOK Sweet herbs. 6 peppercorns. 1 tomato. Salt and pepper

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