Jugged Mutton

Ingredients

• the best end of a neck of mutton
• half a pint of broth
• a bit of onion
• a few peppercorns
• slices of onion
• a sliced carrot
• a young turnip sliced
• an ounce of celery
• two medium-sized onions
• a bunch of parsley
• two tomatoes peeled and sliced
• half an ounce of glaze
• a tablespoonful of mushroom ketchup
• a salt-spoonful of salt

Method

1. 1

   Cut mutton into cutlets.

2. 2

   Make broth with trimmings and flavor with onion and peppercorns.

3. 3

   Layer onion, cutlets, and vegetables in a tin, add broth, seal, and cook in boiling water for 2 hours.

4. 4

   Serve with strained broth if desired.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 96. The excerpt below is the record exactly as published.

the best end of a neck of mutton into cutlets, and with the trim- mings and any scraps of other meat or bones make half a pint of broth, flavouring it with a bit of onion and a few pepper- corns. Scald the tin, and cool it in cold water. Spread the bottom of it with slices of onion, lay the cutlets, well peppered, on the onion and cover them with a sliced carrot, a young turnip sliced, an ounce of celery cut into half-inch lengths, two medium-sized onions sliced, a bunch of parsley, and, if liked, two tomatoes peeled and sliced. Add to the broth half an ounce of glaze, a tablespoonful of mushroom ketchup, a salt- spoonful of sal

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