Stewed Cold Meat

Ingredients

• Any kind of cold cooked Meat
• half a blade of mace
• salt to taste
• pepper to taste
• a small quantity of cayenne
• a lump of butter
• a sufficient quantity of rich gravy
• Cut a lemon into slices
• the yolks of three hard-boiled eggs
• ^ table-spoonful of unmixed mustard

Method

1. 1

   Cut the meat into small thin pieces, put them in a saucepan with mace, salt, pepper, cayenne, butter, and gravy.

2. 2

   Stew gently for fifteen minutes.

3. 3

   Add lemon slices.

4. 4

   Mash egg yolks with mustard, strain gravy, and stir in yolks.

5. 5

   Pour over meat and stir over fire for a minute.

6. 6

   Serve garnished with toast or croutons.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 498. The excerpt below is the record exactly as published.

Stewed Cold Meat. — Any kind of cold cooked Meat can be used ; cut it into small thin pieces, put them in a sauce- pan with half a blade of mace, salt and pepper to taste, and a small quantity of cayenne ; add a lump of butter, with a sufficient quantity of rich gravy to cover the Meat, and stew gently for fifteen minutes. Cut a lemon into slices, remove all the seeds, and put it in the stew. Mash the yolks of three hard-boiled eggs in a basin together with ^ table-spoonful of unmixed mustard

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