Warming Over Cold Mutton
From Catherine Owen's new cook book .., 1885
This method works for any kind of meat.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 43. The excerpt below is the record exactly as published.
an egg, mixed with an equal quantity of gravy or milk ; fill up the hollow in the meat and tie, or still better, sew it together. You may either put this in a pot with a slice of pork or bacon, and a cup of gravy; or you may brush it over with beaten ^g^^, cover it -with crumbs, and pour over these a cup of butter, melted, so that it moistens every part; and bake it, taking care to baste well while baking ; serve with nice gravy. Beef Oliyes are no novelty to the ear, but it is a novel thing to find them satisfactory to the palate. Take some stale bread-crumbs, an equal quantity of beef finely chopped, some parsley, and thyme ; a little scraped ham if you have it, a few chives, or a slice of onion, all chopped small as possible ; put some butter in a pan, and let this force-meat just simmer, not fry, in it for ten minutes. While this is cooking, cut some un- derdone oblong slices of beef about half an inch thick, hack it with a sharp knife on loth sides ; then mix the cooked force-meat with the yolk of an ^gg and a table- spoonful of gravy ; put a spoonful of this paste in the center of each slice of meat and tie it up carefully in the shape of an ^gg. Then if you have some nice gravy, thicken it with a piece of butter rolled in flour, roll each olive slightly in flour and lay it in the gravy and let it very gently simmer for half an hour. A few chopped oysters added to the gravy will be a great addition. Or you may lay each olive on a thin slice of fat pork, roll it up, tie it, dip it in flour, and bake in a quick oven until beautifully brown. To Wakm oyer Cold Mutton".— An excellent and simple way is to cut it, if loin, into chops, or leg, into 8o Culture and Cooking, thick coUops^ and dip each into ^gg well beaten with a tablespoonful of milk, then mfine bread-crumbs and fry in plenty of very hot fat
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