Mutton Dormers
From Cassell's dictionary of cookery, 1892
Serves 2
Time, about twelve minutes to fry.
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 965. The excerpt below is the record exactly as published.
Mutton Dormers. — Boil a quarter of a pound of rice as if for curry; chop a good half-pound of underdressed mutton, and three ounces of good fresh beef suet ; mix these with the rice, and chop altogether. Shred finely half a shallot, add it with a good seasoning of pepper and salt, and make into sausages. KoU these separately into a dish of beaten egg, cover with fine bread-crumbs
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