Mutton, Minced (with poached eggs)

Ingredients

• two cupfuls of this
• half a cupful of good gravy
• a table-spoonful of Worcestershire sauce
• two table-spoonfuls of tomato catsup
• a poached egg

Method

1. 1

   Chop cold mutton finely.

2. 2

   In a frying-pan, combine mutton, minced onion, and gravy (or water and butter).

3. 3

   Stir in Worcestershire sauce or tomato catsup before serving on buttered toast topped with a poached egg.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 256. The excerpt below is the record exactly as published.

Mutton, Minced (with poached eggs). — Chop cold boiled or roast mut- ton quite fine. Put two cupfuls of this into the frying-pan with half an onion, minced, and half a cupful of good gravy. If you have none, use instead a little hot water and a lump of butter the size of an egg. Just before taking the mince from the fire, stir into it a table-spoonful of Worcestershire sauce or two table-spoonfuls of tomato cat- sup. Heap the mince on small squares of buttered toast laid on a hot platter, and place a poached egg

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