Scalloped Mutton

Ingredients

• One pint of cold, chopped meat
• One-quarter tea-spoontul of pepper
• One tea-spoonful of salt
• One table-spoonful of butter
• One tea-spoonful of flour
• One cupful of water

Method

1. 1

   Chop the meat rather coarsely, and add the salt and pepper.

2. 2

   Heat the butter, and stir in the flour; when browned darkly, add the water, and season the gravy thus made with salt and pepper.

3. 3

   Arrange alternate layers of meat and gravy in a baking dish, using three layers of gravy and two of the mutton, thus ending with gravy.

4. 4

   Cover the top with a light sprinkling of bread-crumbs, and bake twenty minutes in a hot oven.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 75. The excerpt below is the record exactly as published.

SCALLOPED MUTTON. One pint of cold, chopped meat. One-quarter tea-spoontul of pepper. One tea-spoonful of salt. One table-spoonful of butter. One tea-spoonful of flour. One cupful of water

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