Mutton Stew

Ingredients

• six or seven slices from a cold leg of mutton
• a dessert-spoonful of red-currant jelly
• four teaspoonfuls of Worcestershire sauce
• two of catsup
• one of essence of anchovy
• four table-spoonfuls of stewed tomatoes
• one gill of broth

Method

1. 1

   Cut the cold mutton into thin slices, removing gristle, skin, or sinew.

2. 2

   Put into a stewpan with gravy boiled with thyme and peppercorns.

3. 3

   Add essence of celery or boiled celery heads.

4. 4

   Warm slowly.

5. 5

   Before serving, dredge flour into the liquor, simmer, return meat, and heat well.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 257. The excerpt below is the record exactly as published.

Mutton Stew. — Cut the cold mutton into thin slices, taking care to re- move the gristle, skin, or sinew that may adhere. The pieces taken off can be put by to make gravy or broth . Put into a stewpan the pieces wanted for a stew; pour over them a little gravy that has been boiled with a very little thyme and a few pepper- corns ; add a few drops of essence of celery, or three or four celery heads can be boiled with the thyme in the gravy ; let the meat warm slowly after adding the hot gravy. Just before sending the stew to table take out the meat, dredge a little flour into the liquor, let it simmer a few minutes, put back the meat, and allow it to heat up well. Another way : — Cut six or seven slices from a cold leg of mutton, remove the skin and fat, cut into small pieces, and put in a stewpan; sprinkle flour over the whole, then prepare the sauce in a soup - plate thus : Cut a leek very small, add a dessert-spoonful of red-currant jelly, and pickled onion or gherkin ; mix it up with a fork with the leek. Take a little chutney, four teaspoonfuls of Worcestershire sauce, two of catsup, one of essence of anchovy, and four table - spoonfuls of stewed tomatoes, add a very little water, and pour all over the meat. Let it simmer ten minutes, then serve in a hot dish. Mutton, Stuffed Shoulder of. — Have the bones removed from a shoulder of mutton, leaving only a short piece to make a handle. Sprin- kle inside and all over half a table- spoonful of salt and one salt-spoon- ful of pepper. Boil, for twenty minutes only, one quart of potatoes in their jackets, and put them for ten minutes in the oven to dry them well. Chop fine two table-spoonfuls of onions ; put half a table-spoonful of butter in a small saucepan, and cook the onions in it four minutes. Peel the potatoes, chop them fine, add the onions and 1 lb. of sausage meat seasoned with half a table- spoonful of salt and one salt-spoonful of black pepper. Mix everything well ; fill up the inside of the shoulder very full. Stitch it, place it in a roasting- pan with one gill of broth

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