Mutton, Minced (another way)

Ingredients

• a pound and a half of meat
• a breakfast-cupful of gravy
• a table-spoonful of browned flour
• pepper
• salt
• grated nutmeg
• a dessert-spoonful of walnut ketchup
• the same of walnut pickle

Method

1. 1

   Mince the meat finely, add gravy and seasonings, heat gradually without boiling.

2. 2

   Serve hot with poached eggs or with macaroni.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 974. The excerpt below is the record exactly as published.

Mutton, Minced (another way).— Take the remains of a roast leg or loin without fat, mince it very finely, put it into a stewpan with a breakfast-cupful of gravy drawn from the roast to a pound and a half of meat, and season with pepper, salt, and a httle grated nutmeg ; add a table- spoonful of browned flour, and let the mince heat gradually, but do not let it boil. In twenty minutes sei've -^-ery hot with poached eggs round the dish ; or the mince may be made more savoury by the addition of a dessert- spoonful of walnut ketchuj), and the same of walnut pickle

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