Mutton Mince
From Paper-bag cookery, 1911
Serve with baked potatoes.
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 33. The excerpt below is the record exactly as published.
the cold mutton left over from Wednesday finely. Dust it with pepper, salt, a little powdered sweet herbs, and add to it a large finely chopped onion. Sprinkle the whole well with seasoned flour. Add any cold gravy which may be over from the day before, and a couple of slices of lean flank of bacon and a tablespoonful of Worcester sauce
Cook this with the app: pantry check, scaling, and the assistant.