Hot Pot of Mutton
From Entrees made easy, 1905
The best end of the neck of mutton can be used for this, but for an economical dish use the scrag, etc., cut up into as neat pieces as possible.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 12. The excerpt below is the record exactly as published.
Hot Pot of Mutton (Hot). Cut up about lb. of loin of mutton into neat chops. Meanwhile, arrange a layer of par- boiled sliced potatoes at the bottom of a hot- pot dish or a tin (such as is used for baked Irish stew), then lay in the meat seasoned to taste with salt and pepper, and about 1 sheep’s kidney cut up, then some sliced onions sprinkled with a little parsley, finishing up with the potatoes cut rather thicker ; pour in enough stock to just reach about half way
Cook this with the app: pantry check, scaling, and the assistant.