Mutton, Rechauffe
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Serve immediately.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 175. The excerpt below is the record exactly as published.
Mutton, Rechauffe. Cut cold roasted or boiled mutton in slices about half an inch thick, and cover both sides with sauce made in this way : Put two table-spoonfuls of butter in the frying-pan, and when melted, add one of flour. Stir until smooth. Add, gradually, one cupful of stock, and two table-spoonfuls of glaze. Boil for one minute, and stir in the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.