Minced Mutton

Ingredients

• cut it into very small pieces
• put in a faggot of thyme, parsley
• fry an onion brown
• a dessertspoonful of walnut catsup

Method

1. 1

   Mince cold mutton and simmer bones with trimmings in water with herbs.

2. 2

   Fry onion in butter and add to the stew.

3. 3

   Strain and pour over the mince, adding walnut catsup and seasoning.

4. 4

   Simmer until hot and serve with sippets and a poached egg if desired.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 127. The excerpt below is the record exactly as published.

Minced Mutton. This is a favourite mode of disposing of cold mutton, especially if it should happen to be underdone. Cut it into very small pieces, and mince. Take the bones and put them in a stew-pan with the trimmings ; cover them with water, put in a faggot of thyme, parsley, whole pepper, and allspice ; cover down and simmer for three-quarters of an hour. While the bones are stewing, fry an onion ENTREES. 221 brown in a little butter and flour ; put this into the stew- pan with the gravy, stew gently twenty minutes, and strain ; lay the mince in the stew-pan, pour over it the strained grav}' ; add a dessertspoonful of walnut catsup

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