Minced Mutton

Ingredients

• a cupful of milk
• a teaspoonful of made mustard
• a bit of butter the size of a walnut
• a little flour
• a dash of cayenne
• a little pepper
• a little salt

Method

1. 1

   Mix the remains of cold mutton with mustard, pepper, salt, cayenne, flour, milk, and butter.

2. 2

   Put all into a stewpan, stir until it just boils, and serve hot over fried bread.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 52. The excerpt below is the record exactly as published.

a little salt. Serve with carrots and mashed turnips, which may be boiled with the meat, and send caper sauce to table. A leg of mutton of about 9 pounds takes 2j- hours after the water boils ; one of 12 pounds, 3 hours. Boiled Leg of Mutton, with. Cauliflower and Spinach. — Take a leg of mutton, and boil it in a cloth. Boil 2 fine cauliflowers in milk and water ; pull them into sprigs, and stew them with butter, pepper, salt, and a little milk. Stew some spinach in a saucepan, and put it into a | of a pint of gravy, with a piece of butter, and a little flour. When all is done, put the mutton in the middle of the dish, the spinach round it, and the cauliflower over all. The butter the cauli- flower was stewed in must be poured over it, and it must be made to appear like smooth cream. Minced Mutton. — Take the remains of any cold mutton ; mix with a teaspoonful of made mustard, a little pepper and salt, a dash of cayenne, a little flour, a cupful of milk, and a bit of butter the size of a walnut

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