Scalloped Mutton or Lamb
From Household science and arts, 1913
Presented as published in 1913. 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 Household science and arts (1913) by Josephine Morris, page 37. The excerpt below is the record exactly as published.
and pepper, dredge them with flour, and cook them in hot salt pork fat until they are golden brown. Then put them into a stew pan, cover them with boiling water and cook them until the meat is tender. Make a brown sauce by melting 2 tbs. butter and adding to it 2 tbs. flour, stirring until the mixture is brown. Add enough of the broth in which the meat was cooked to make it the consistency of medium white sauce. Veal may be used instead of chicken in this recipe, selecting meat from breast or neck. Digitized by Google MEAT 97 Wanned-over Meats. — It is important for every girl old enough to cook, to learn to prepare nutritious, tempting, appetizing dishes from left-over pieces of meat and fish. Meat is very expensive unless every particle of nutriment is made use of. No bit of meat should be thrown away. Preparation. — Different kinds of meat may be combined in making warmed-over dishes. First remove all skin, extra fat, gristle, and bone. Then select one of the following recipes, and you will have a second serving different from the first, but equally nutritious. If hash and croquettes are to be made, the meat should be finely chopped. For other dishes it may be cut into small, thin pieces. Water in which meat has been cooked should always be saved, as it, as well as soup stock, gravy, or sauces, may be used to flavor, moisten, and enrich dishes made from left overs. RECIPE 125. BROWNED HASH 2 c. cold roast beef Mix all the ingredients thoroughly. Put (chopped fine), or into a frying pan 2 tbs. of beef fat or butter, 2 c. cold corned beef and 2 tbs. boiling water. Spread the meat (chopped fine) mixture in the frying pan. 2 c. mashed potato Cook it without stirring it, over a moder- 2 tbs. boiling water, ate fire for about thirty minutes. When or enough to it is browned underneath, fold it over like moisten an omelet and place it on a hot platter. A few drops of onion juice Salt and pepper to taste RECIPE 126. COTTAGE PIE Butter a baking dish, put on a thin layer of mashed potato, add a thick layer of cold roast beef, cut in thin pieces, sprinkle it with salt and pepper ; moisten it with meat gravy. Put a thin layer of mashed or riced potato on top, cover it, and bake it in a hot oven long enough to heat it through ; then remove the cover and brown the potato. Digitized by Google 98 SECOND YEAR RECIPE 127. RECIPE 128. RECIPE 129. RECIPE 130. 2 c. cooked meat cut into small pieces 2 c. cooked maca- roni, rice, or bread crumbs 1 c. tomato sauce i c. buttered crumbs RECIPE 131. 2 c. chopped meat i ts. salt ROAST MEAT WARMED IN GRAVY Cut the meat into thin slices. Heat the gravy to boiling point ; add the meat, and cook it just long enough to heat it thor- oughly. Season it to taste and serve it at once. DRIED BEEF WITH WHITE SAUCE Make medium white sauce according to No. 25. Remove the skin from the meat and separate the meat into pieces ; cover it with cold water, let it stand about ten minutes, then drain it. Add the beef to the sauce and cook it just long enough to heat the meat. Season it and serve it. One quarter pound of dried beef is used to 1 c. of white sauce. MINCED LAMB ON TOAST Toast small slices of bread and place them where they will keep hot. Remove the skin and ' gristle from the lamb, and chop the meat. Add enough gravy or stock to moisten the chopped meat. Season it with salt, pepper, and celery salt. Heat it thoroughly and place it on the slices of toast. Arrange them on a platter. SCALLOPED MUTTON OR LAMB Butter a baking dish. Put a layer of macaroni, rice, or bread crumbs in the dish, then a layer of meat sprinkled with salt, pepper, and tomato sauce ; repeat, and put buttered crumbs on top
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