Minced Mutton Cakes

Ingredients

• one pound of mince
• four tablespoonfuls will be enough for one pound of mince
• an egg
• bread-crumbs

Method

1. 1

   Mince the lean meat from the shoulder of mutton.

2. 2

   Stew bones and trimmings until the gravy is strong.

3. 3

   Mix with the mince just enough gravy to bind it.

4. 4

   Form into cakes, flour, brush with egg, and coat with bread-crumbs.

5. 5

   Fry in boiling fat until browned, about 6-8 minutes.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 154. The excerpt below is the record exactly as published.

an egg into the soup tureen, stir in the soup, and add the preserved lobster, cut into neat pieces. Let these stand for five or six minutes, and serve. The lobster must on no account boil in the soup. Roast Shoulder of Mutton (December 16th); Glazed Onions (February 14th); Boiled Potatoes (April 7th) ; Broccoli (April 25th). Gingerbread Padding. — Take six ounces of stale bread-crumbs that have been rubbed through a wire sieve ; mix with them three ounces of flour, six ounces of finely-chopped beef suet, a tea-spoonful of powdered ginger, and a tea-spoonful of baking-powder. Dissolve two table-spoonfuls of treacle in a gill of milk, add three drops of almond-flavouring, and make a smooth stiff paste by stirring the liquid into the dry ingre¬ dients. Turn the mixture into a buttered mould, lay a greased paper on the top, and steam the pudding for three hours. This pudding may be more easily, and rather more economically, made by rubbing a slice of beef dripping into flour instead of mixing bread-crumbs and flour with chopped suet. Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the ox-cheek in the brine. 2. Pot what is left of the veal roll. It can be used for breakfast to-morrow. {See Potted Beef, January 23rd.) May 21st, Breakfast. Luncheon. Dinner. Potted Veal and Ham. Savoury Eggs. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Porridge. Cauliflower au Gratin. Baked Plum Pudding. Pried Whiting. Minced Mutton Cakes, with Tomato Sauce. Calf’s Liver and Bacon. New Potatoes. Spinach. Guest’s Pudding. Cheese. Marketing. For tlie Bay.— A large white Broccoli ; fresh Whiting (January 17th) ; a two- pound tin of Tomatoes ; one pound and a half of Calf’s Liver ; one pound of 194 A YEAR'S COOKERY. Streaky Bacon, cut into rashers (half for to-day and half for breakfast to¬ morrow) ; New Potatoes ; Spinach. For To-morrow.— One Dried Haddock ; half a pound of Macaroni. Breakfast. — Potted Veal and Ham, made yesterday. Savoury Eggs (January 1st); Porridge (January 25th). Luncheon. — Cauliflower au G-ratin (April 25th); Baked Plum Pudding (February 25th). Dinner. — Fried Whiting (January 17th). Minced Mutton Cakes. — Cut the lean meat from the shoulder of mutton, and mince it according to the directions given (January 20th), being careful to stew the bones and trimmings until the gravy is so strong that it will jelly when cold. If there is any difficulty about this, dissolve a tea-spoonful of gelatine in the gravy. Put only so much gravy with the meat as will bind it together : four table-spoonfuls will be enough for one pound of mince

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