To Cook up Cold Mutton Quickly
From The book of plain cooking, 1904
Ideal for those averse to cold mutton.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 27. The excerpt below is the record exactly as published.
To Cook up Cold Mutton Quickly Many people have an utter aversion to cold mutton, especially the leg, and that more particularly when underdone. A few slices cut thick should be placed in a pie- dish with a dusting of flour, pepper and salt, and a good- sized piece of butter. When thoroughly warmed through, add some Worcestershire sauce and a little stock or water
Cook this with the app: pantry check, scaling, and the assistant.