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Scalloped Mutton
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
Nutrition per serving
772Calories
42 gProtein
14 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories772 kcal
Protein42 g
Carbohydrates14 g
Fiber1.3 g
Sugars0.1 g
Total Fat60 g
Saturated Fat24 g
Monounsaturated Fat25 g
Polyunsaturated Fat7.1 g
Cholesterol180 mg
Sodium857 mg
Potassium641 mg
Calcium37 mg
Iron4.1 mg
Magnesium66 mg
Phosphorus425 mg
Zinc8.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0.5 mg
Vitamin A0.3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B125.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)15 mg
Folate51 mcg
Choline20 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 122. The excerpt below is the record exactly as published.
Scalloped Mutton. Put half an ounce of dripping into a stewpan with a dessert- spoonful of chopped onion, and fry until the onion is a light brown, then stir in half an ounce of cornflour, mix well and moisten with half a pint, or rather more, of vegetable stock made with Edwards' Desiccated Soup; season with salt and pepper; let the sauce boil up and then simmer for ten minutes and pass it through a gravy strainer. Cut some slices from a cold leg of mutton and trim off the skin and fat. Butter a pie-dish and place a layer of the meat in it, cover it with sauce and sprinkle with a little chopped parsley
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