Mutton Hachis (a la Portugaise)

Ingredients

• underdone shces from a cold roast leg
• a cup of good gravy or stock
• two glassfuls of madeii-a
• a bit of garlic
• a sprig of thyme
• some sprigs of parsley
• two cloves
• a blade of powdered mace

Method

1. 1

   Cut mutton into pieces.

2. 2

   Brown ham, carrot, shallots, garlic, parsley, thyme, cloves, and mace in butter.

3. 3

   Moisten with madeira and stock, thicken with roux, boil, skim, and strain.

4. 4

   Return sauce to pan, add meat, heat without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 966. The excerpt below is the record exactly as published.

Mutton Hachis (a la Portugaise). — Cut underdone shces fi-om a cold roast leg, and again divide them into pieces about the size of a florin. Brown shghtly in butter a little lean ham, a sliced carrot, and three shallots shred finely, a bit of garlic, some sprigs of parsley, and a sprig of thyme, two cloves, and a blade of powdered mace. Moisten with two glassfuls of madeii-a and a cup of good gravy or stock

Cook this with the app: pantry check, scaling, and the assistant.