Minced Mutton on Toast

Name: Minced Mutton on Toast
Ingredients: two cupfuls of minced mutton; a cupful of mutton-gravy; three tablespoonfuls of cold water; a teaspoonful of tomato or walnut catsup; thick slices from a stale loaf; butter the rounds well

From Cookery for beginners, 1884

Serve immediately for best flavor.

Presented as published in 1884. 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

Nutrition per serving

291Calories

14 gProtein

42 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories291 kcal

Protein14 g

Carbohydrates42 g

Fiber2.3 g

Sugars4.9 g

Total Fat7.7 g

Saturated Fat3.2 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol7 mg

Sodium1814 mg

Potassium275 mg

Calcium143 mg

Iron3.7 mg

Magnesium22 mg

Phosphorus139 mg

Zinc2.9 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A3.8 mcg

Vitamin E0.1 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.5 mg

Folate5.2 mcg

Choline15 mg

Caffeine0 mg

Water273 g

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 16. The excerpt below is the record exactly as published.

Minced Mutton on Toast. Trim off skin and fat from slices of cold mutton and mince in a chopping-tray. Season with pepper and salt. Into a clean frying-pan, pour a cupful of mutton-gravy which has been skimmed well, mixed with a little hot water and strained through a bit of coarse muslin. When this boils, wet a teaspoonful of browned flour with three tablespoonfuls of cold water, and a teaspoonful of tomato or walnut catsup, or half a teaspoonful of Worcestershire sauce. Rub out all the lumps and stir into the gravy in the frying-pan. Boil up once well before putting in the mutton. As soon as the mixture bubbles and smokes all over, draw it to one side of the range where it will keep hot, but not quite boil; 76 COOKERY FOR BEGINNERS. cover it closely, and let it stand five minutes. Warmed-over mutton becomes insipid when cooked too much. Before the mince is put into the pan, toast the bread. Cut thick slices from a stale loaf, and trim off the crust If you would have them look particularly nice, cut them round with a cake or biscuit-cutter. Toast to a light- brown, and keep hot until the mince is cooked. Then lay the toast on a heated platter; butter the rounds well

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