Mutton (Hashed)

Ingredients

• the meat
• a bunch of thyme
• a bunch of parsley
• an onion
• pepper
• salt
• a few potatoes

Method

1. 1

   Cut the meat into thin slices, and put the bones into a saucepan with a bunch of thyme and parsley, an onion, pepper, and salt; strain the gravy which comes therefrom; dip the pieces of meat in flour, lay them in the saucepan, and pour the gravy over them.

2. 2

   Place the saucepan over the fire until the mutton is warm through, but do not allow it to boil as this would make the meat tough.

3. 3

   A few potatoes mashed into the gravy gives it a superior flavour.

4. 4

   When the mutton is hot enough, arrange it on a dish, pour the gravy over it, and place sippets of toast all round.

Nutrition per serving

As published

This recipe was extracted from Recipes for the million (1891), page 149. The excerpt below is the record exactly as published.

MUTTON (HASHED). — Cut the meat into thin slices, and put the bones into a saucepan with a bunch of thyme and parsley, an onion, pepper, and salt ; strain the gravy which comes therefrom ; dip the pieces of meat in flour, lay them in the saucepan, and pour the gravy over them. Place the saucepan over the fire until the mutton is warm through, but do not allow it to boil as this would make the meat tough. A few potatoes

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