Mutton Stew
From Virginia Cookery-book, 1884
Serves 4
Currant jelly can be replaced with brown sugar if preferred.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 49. The excerpt below is the record exactly as published.
Mutton Stbw. To two potmds of the cooked meat cold put one spoon- ful of currant jelly — or, if you have no jelly at hand, brown sugar instead ; two table-spoonfuls of butter, two table-spoonfuls of walnut catsup, pepper and salt to taste, with a dash of whatever spice you fancy
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