Scalloped Mutton
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 162. The excerpt below is the record exactly as published.
Scalloped Mutton. Remove the fat and skin from cold roast mutton ; cut the meat in small thin slices ; season it with salt and pepper. Butter a shallow dish, put in a layer of bread or cracker crumbs^ then a laj^er of meat, then oysters^ strained and seasoned, tomato or brown gravy ^ then crumbs, meat, etc., having on the top a thick layer of crumbs moistened in one third of a cup of melted butter
Cook this with the app: pantry check, scaling, and the assistant.