Minced Mutton on Toast
From The home cook book, 1905
Serves 1
Some cooks add sherry, but it is good without.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 64. The excerpt below is the record exactly as published.
MINCED MUTTON ON TOAST Chop fine the yolks of two or three hard-boiled eggs. To them add half a teaspoon of mixed mustard, a pinch of salt, and a dash of cayenne. When well stirred together, mix in a cup of cold cooked mutton well minced, and half a cup of cream. Set over the fire, and when hot spread upon toast of white bread
Cook this with the app: pantry check, scaling, and the assistant.