Mutton Casserole, Plain
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 959. The excerpt below is the record exactly as published.
remains of under-done leg of mutton cut into small neat slices, and seasoned appropriately, may be boiled in a basin with a lining of suet- crust, or in " plain casserole," which is in a mould thickly lined with mashed potatoes. The mould should be very well buttered, and when filled with the meat, moisten with some thick meat-gravy, and cover with more mashed potatoes
Cook this with the app: pantry check, scaling, and the assistant.