Mutton Hash
From The art of cookery, 1899
Serves 3
Can also heat slices of cold duck or venison similarly.
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 135. The excerpt below is the record exactly as published.
Mutton Hash. — Prepare cold boiled or roast mutton in pieces suitable for serving. Put in a sauce-pan, cover with Jelly Sauce No. 3
Cook this with the app: pantry check, scaling, and the assistant.