Hashed Mutton

Ingredients

• 2 Eschalots
• Cold Mutton
• I oz. of Butter
• Walnut Ketchup
• Tomato Sauce
• Bouquet garni
• two gills of stock
• half a teaspoonful of whole pepper
• one clove
• three allspice

Method

1. 1

   Cut mutton into slices, remove fat and skin.

2. 2

   Melt butter, add eschalots and flour, stir until brown.

3. 3

   Add stock, seasonings, and sauces, stir until boiling.

4. 4

   Strain, cool, then add meat.

5. 5

   Warm through without boiling and serve with fried bread.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 54. The excerpt below is the record exactly as published.

Hashed Mutton. 1 2 1 HASHED MUTTON. Ingredients. 2 Eschalots. Cold Mutton. Tomato Sauce. Bouquet garni. I oz. of Butter. Walnut Ketchup. 1. Cut up neatly from a leg of mutton or other joint all the meat in slices of about the same size. 2. Remove all the fat, skin and bone, and every piece which is burned or blackened by the fire, or the hash will have a strong disagreeable flavour. The parts not used for hash may go into the stock-pot. 3. Melt in a quart stewpan one ounce of sweet butter, add two finely minced eschalots and a dessert- spoonful of flour, and stir for five minutes, or till it is brown. 4. Now add two gills of stock, salt if neces- sary, half a teaspoonful of whole pepper, one clove, three allspice

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