Mutton Tart

Ingredients

• two quarts of cold water
• Flavour the mince with salt
• pepper
• a little grated nutmeg
• a very small piece of chopped onion
• a large tart-dish
• some good short crust

Method

1. 1

   Prepare mutton early and cut into slices.

2. 2

   Mince the remaining meat with some fat.

3. 3

   Break bones, cover with water, and simmer for stock.

4. 4

   Flavour mince and make a tart with short crust, filling it with the mince and gravy.

5. 5

   Bake in a well-heated oven.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 19. The excerpt below is the record exactly as published.

Mutton Tart. — The cook should prepare the mutton early in the day, so that she may have time to make good gravy of the bones. First cut off the meat for the hash in neat slices, about a quarter of an inch thick, and put these on one side and between two dishes, to keep them from becoming hard. Take off the rest of the meat, that which has to be cut into small broken pieces, and mince it finely with a little of the fat, but without any skin and gristle. Break the bones into small pieces, put them into a saucepan, cover them with two quarts of cold water, and let them simmer as long as can be allowed. If an early dinner is served, it will be best to simmer them for an hour or two with a quart of water, and strain this off for the hash ; then boil them again with fresh water for stock. Flavour the mince with salt and pepper, a little grated nutmeg, and a very small piece of chopped onion, if liked. Make some good short crust (June 19th). Cover a large tart-dish

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