Hashed Mutton

Ingredients

• some neat pieces from a cold leg or shoulder of mutton
• an ounce of butter
• a large tablespoonful of flour
• one spoonful of Worcester sauce
• one of Harvey
• six or seven sliced gherkins

Method

1. 1

   Slice mutton and place in a stewpan.

2. 2

   Make gravy from bones and trimmings.

3. 3

   In another pan, work butter into flour, simmer, then add gravy and sauces.

4. 4

   Strain over mutton slices and add gherkins.

5. 5

   Heat without boiling.

6. 6

   Serve with fried bread squares.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 42. The excerpt below is the record exactly as published.

HASHED MUTTON SLICE some neat pieces from a cold leg or shoulder of mutton and place in a stewpan ; make a good gravy from the mutton bones and trimmings, adding any dark gravy that you might have over from the previous day’s roast. In another pan, work an ounce of butter into a large tablespoonful of flour ; allow to simmer for a few seconds. Add the gravy and one spoonful of Worcester sauce and one of Harvey ; strain through fine sieve over the slices of mutton, and add six or seven sliced gherkins

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