To Serve Cold Mutton
From The home cook book, 1905
Serves 2
A variation is to whip half a glass of currant jelly with a teaspoon of mustard.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 63. The excerpt below is the record exactly as published.
TO SERVE COLD MUTTON While you are frying in a saucepan some hashed potatoes, cut large, thin slices from a piece of cold mutton. Lay the mutton round the centre of a platter, letting the pieces over- lap one another, and upon each piece drop a teaspoon of currant jelly
Cook this with the app: pantry check, scaling, and the assistant.