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Scrambled Mutton
From The household cook book, 1902
Serves 1
Time, 10 to 20 minutes.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 107. The excerpt below is the record exactly as published.
SCRAMBLED MUTTON.— Take 2 cups of cold chopped mutton or lamb, 2 tablespoons of hot water, a piece of butter the size of an English walnut. When the meat is hot, break into it 3 eggs and cook until the eggs begin to stiffen, stirring constantly. Season with pepper and salt
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