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Mutton to Hash
From Consult me, 1902
Serves 2
For variation, add pickled cucumber or walnut.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 339. The excerpt below is the record exactly as published.
dressed mutton, fat and lean ; flour them ; have ready a little onion boiled in two or three spoonfuls of water ; add to it a little gravy and the meat seasoned, and make it hot, but not to boil. Serve in a covered dish. Instead of onion, a clove, a spoonful of currant-jelly, and half a glass of port wine, will give an agreeable flavour of venison, if the meat be fine. Pickled cucumber, or walnut, cut small, warm in it for change. MUTTON, to Has
Cook this with the app: pantry check, scaling, and the assistant.