Hashed Mutton

Ingredients

• one ounce of butter
• one ounce of flour
• half a pint of stock
• two or three cloves
• four tablespoonfuls of tomato ketchup
• a teaspoonful or more of Worcester sauce
• salt if necessary
• mushroom and walnut catsups

Method

1. 1

   Fry chopped onion in butter until golden.

2. 2

   Add flour and stir for 5 minutes.

3. 3

   Add stock, cloves, salt, and ketchup, and boil to reduce.

4. 4

   Cool the sauce, add mutton pieces, and warm gently.

5. 5

   Serve with sauce and fried bread sippets.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 58. The excerpt below is the record exactly as published.

hashed mutton with a lodging-house ; it is generally looked down upon with contempt in our own homes, and most housewives fight shy of it simply because neither they, nor their cooks, know how to prepare it propeiiy. The art of making a good hash is a useful gift to possess, especially where a large family is concerned, for when the cold joint has done duty on one or two occasions, and one has not time to go in for elaborate entrees, a dish of hashed mutton or any other meat prepared in the French style will be found preferable to the dish that always goes by that name, and which generally consists of hard lumps of meat swimming in a pale, sickly-looking, thin broth, strongly flavoured with onions. It is uninviting, to say the least of it, but now let us hope that with the aid of the following directions we may look forward to something better : — A great point to be remembered is that on account of cold mutton having rather an insipid taste, a much more highly flavoured and tasty sauce is necessary than is generally the case. Begin by frying an onion, finely chopped, in one ounce of butter till a golden brown, add one ounce of flour, stir well together for five minutes, then add half a pint of Hashed Mutton. 107 stock well flavoured with vegetables, two or three cloves, salt if necessary, and four tablespoonfuls of tomato ketchup ; stir a few minutes on the fire, then proceed to further flavour the sauce by adding a teaspoonful or more, according to taste, of Worcester sauce, and mushroom and walnut catsups

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