Minced Mutton with Poached Eggs
From Common-sense papers on cookery, 1880
Ensure the dish is served hot and the eggs are poached right before serving.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 17. The excerpt below is the record exactly as published.
sufficient mutton for the mince, and chop it up, warming it in a small stew-pan with just sufficient stock to moisten it, taking great care it does not boil, as in that case the mince would be tough. With regard to giving a little extra flavour to the .mince, besides, of course, a little pepper and salt, that is a matter of taste. Rubbing the bottom of the stew-pan with a bead of garlic is an excellent method, though of course it must not be adopted where the flavour of garlic is not liked. A small quantity of Worcester sauce may be added ; but the general mistake is to put too much rather than too little. Next poach Cold Leg of Mutton. 49 some eggs, allowing one egg to each person ; pile up the mince neatly in a dish, and put the eggs on the top, cutting them neatly round, so that the yolk is surrounded with a rim of the white. Garnish the dish with the four fried hearts of bread, with a very small piece of parsley stuck in each, and have a little finely- chopped parsley — enough to cover a threepenny-piece would be ample — to sprinkle bit by bit on the eggs, which renders the dish prettier. A very little pinch of pepper
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Cook this with the app: pantry check, scaling, and the assistant.