Mutton Rechauffe

Ingredients

• an onion
• a pint of good stock
• a teaspoon of corn-starch
• salt
• pepper
• cold sliced mutton

Method

1. 1

   Slice an onion and fry it brown in the pan, with a little good butter; then put in a pint of good stock, or water, if you have no stock, and let it come to boiling.

2. 2

   Thicken with a teaspoon of corn-starch wet in a little water.

3. 3

   When it has boiled, strain out the onion, and add salt and pepper to taste.

4. 4

   Have cold sliced mutton on a hot platter; pour the hot sauce over it, and send to the breakfast table with hot plates.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 107. The excerpt below is the record exactly as published.

MUTTON RECHAUFFE — Slice an onion and fry it brown in the pan, with a little good butter; then put in a pint of good stock, or water, if you have no stock, and let it come to boiling. Thicken with a teaspoon of corn-starch wet in a little water. When it has boiled, strain out the onion, and add salt and pepper to taste. Have cold sliced mutton

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