Mutton Steaks
From The cult of the chafing dish, 1904
Raw meat can be used with bouillon instead of water.
Presented as published in 1904. 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 The cult of the chafing dish (1904) by Frank Schloesser, page 26. The excerpt below is the record exactly as published.
Mutton Steaks, and is adapted from a Welsh recipe. I have a very interesting Welsh cookery book, tersely entitled : " Llyfr Cogino a Chadw ty : yn cynwys Pafodd? APaham.? Cogyddiaeth." I am sorry that ignorance prevents my giving anything out of it, but I think that I have got the title nearly right. 94 THE CHAFING DISH Mutton Steaks. To make Mutton Steaks, cut three slices, each an inch thick, from the middle of a cold cooked leg of mutton. Put them in the Dish with enough water to cover them, pepper and salt, and five small onions. Cover it up and let the meat brown thoroughly on one side, then turn it over and add a walnut of butter and a tablespoon of flour
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Cook this with the app: pantry check, scaling, and the assistant.