Scalloped Mutton

Ingredients

• about a pound cold roast or boiled mutton
• half an onion
• two tablespoons butter
• four of flour
• a pint of broth

Method

1. 1

   Cut about a pound of cold roast or boiled mutton into very small pieces.

2. 2

   Stew the bone for half an hour or more to make a pint of broth; strain it and simmer with the mutton, half an onion, pepper, and salt for fifteen minutes.

3. 3

   Add two tablespoons butter and four of flour rubbed together before taking up.

4. 4

   Butter the lower part of a two-quart pudding dish, layer with mashed potatoes, then half of the mutton, a thicker layer of potato, the rest of the mutton, and a last layer of potato, which must be glazed with yolk of an egg; bake until thoroughly heated.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 394. The excerpt below is the record exactly as published.

two tablespoons butter and a little water ; add one half pint water, a sliced onion, pepper and salt, cover the stewpan closely and simmer very gently for half an hour ; then mix about a teaspoon flour smoothly with a little of the liquor; add one or two dozen oysters, having previously strained their liquor into the stewpan; stir till the oysters are plump, then serve. Do not boil after oysters are added, as it toughens them. For Beef and Oyster Pie^ place some slices cold boiled pota- toes in pudding dish and pour in the above : cover with good paste with an opening in center, and bake one nour. Omit onions if wished. Beef with Tomatoes. — Fry two small onions, chopped, in two tablespoons butter ; then add eight or nine tomatoes, cut fine, and season with salt, pepper and herbs if liked. When tomatoes are cooked, add pint chopped cold meat and serve when heated through. Fried Larnh. — Neatly trim slices of cold roast lamb and fry in butter a pale brown. Serve on a puree of cucumber or spinach. Or single-bread them and fry in hot lard till a light brown and serve with a gravy poured over, flavored with a few drops lemon juice aud a little nutmeg. Mutton or veal prepared same way. Masked Mutton.— Cnt cold roast or boiled mutton in slices about half an inch thick, and cover both slices with sauce made as follows : put two tablespoons butter in frying pan, and when melted add one of flour and stir until smooth ; add gradually one cup stock and two tablespoons glaze, boil one minute, and stir in yolks of two eggs ; season with salt, pepper, and tablespoon lemon juice, and remove from flre at once. Season the mutton with salt and pepper and as Boon as the sauce begins to cool, dip slices in it and roll in fine bread crumbs. Beat one whole egg and two whites together, dip the sauced mutton in this and again in the crumbs, and fry and drain as Fritters. Serve with either tomato or tartare sauce. Masked Beef or Veal cooked in same way. COLD HEATS. 461 ScaUopf.d Mutton — Cut about a pound cold roaat or boiled mut' ton into very small pieces, not mucn larger or thicker than a silver quarter; stew the bone half an hour or more, to make a pint of broth; strain it and simmer with the mutton half an onion, pepper and Bait for fifteen minutes, adding two tablespoons butter and four of flour

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