Mutton Hash

Ingredients

• 1 pt. of thin slices of cold mutton
• the juice of 1/2 a lemon
• a teaspoonful of onion juice
• a tablespoonful of fine chopped parsley
• 1/2 a cup of cold stock
• a teaspoonful of Worcestershire sauce
• a cup and a half of rather thick sauce
• a tablespoonful of capers or fine chopped cucumber pickles

Method

1. 1

   Combine mutton with lemon juice, onion juice, parsley, stock, and Worcestershire sauce.

2. 2

   Let stand for 2-3 hours.

3. 3

   Make thick sauce, add meat and liquid, season, and heat without boiling.

4. 4

   Serve on toast.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 11. The excerpt below is the record exactly as published.

Mutton Hash. To I pt. of thin slices of cold mutton, neatly trimmed; add the juice of J^ a lemon, a teaspoonful of onion juice, a tablespoonful of fine chopped parsley, J^ a cup of cold 39 March. stock (that in which the mutton was cooked will do) and a teaspoonful of Worcestershire sauce ; let the meat stand two or three hours. Make a cup and a half of rather thick sauce ; add the meat and such liquid as has not been absorbed, salt and pepper, and a tablespoon- ful of capers or fine chopped cucumber pickles

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