Mutton, Minced and Baked
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 975. The excerpt below is the record exactly as published.
Mutton, Minced and Baked.— Take sHces of mutton (the meat from a cold roast leg is best) without much fat, mince them, and add a tea-spoonful of savoury herbs, a blade of pounded n ace, two shi-ed shallots or an onion chopped very fine, and some of the meat-gravy to moisten, with a very little flour to thicken the giavy, and season with pepper and salt. Fill a pie-dish with alternate layers of mashed potatoes and the minced mutton ; put tht potatoes at the bottom of the dish, and finish the top in the same way. Time, half an hour to bake. Suflacient, a pound and a half of mutton
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