Minced Mutton
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 21. The excerpt below is the record exactly as published.
MINCED MUTTON. fTJAKE all the fat from cold mutton, and then put it on to the chopping- 1 board ; dredge with salt, pepper and flour, and then chop (do not chop it very line) : then put into a saucepan, and to two pounds of meat allow one cup of boiling water and a spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.