Hashed Mutton à la Francaise (Hot)

Ingredients

• 1/2 lb. of rice
• 3 gills of rich brown sauce
• 4 oz. of stewed, stoned prunes
• 2 oz. preserved cherries
• salt
• coralline pepper

Method

1. 1

   Cut the cold mutton into slices.

2. 2

   Boil the rice in water, drain, and let it dry.

3. 3

   Heat the brown sauce, add the meat, and simmer slowly.

4. 4

   Add prunes, cherries, and rice, seasoning to taste.

5. 5

   Serve when thoroughly hot.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 15. The excerpt below is the record exactly as published.

Hashed Mutton & la Francaise (Hot). ^ [Cut up some cold mutton into neat slices ; boil \ lb. of rice in plenty of water, then drain, 54 RECHAUFFES, HASHES, ETC. and let it dry. Heat 3 gills of rich brown sauce, put the meat into this, simmer very slowly ; add to it 4 oz. of stewed, stoned prunes, 2 oz. preserved cherries, and the rice, seasoning to taste with salt and coralline pepper

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