Hash of Mutton

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
Instructions (13)
  1. Take some slices of mutton from a cold joint, as many as are required.
  2. Season with pepper and salt.
  3. Make a sauce: Place in a sauce-pan one ounce of flour, one ounce of butter, and brown it over the fire.
  4. Then add a breakfast-cupful of stock.
  5. Keep stirring the sauce while pouring in the stock, boil for a few minutes.
  6. Add mutton to the sauce.
  7. Add a few drops of Harvey’s sauce and a few green capers.
  8. Prepare a dish with a border of mashed potatoes, or a border of rice.
  9. Egg on the top of the border.
  10. Brown the border in the oven.
  11. Dish the mutton.
  12. Stew a few tomatoes in a glass of water with half-an-ounce of butter, pepper, and salt.
  13. Place the stewed tomatoes whole on the top of the dish, in the centre.
Original Text
HASH OF MUTTON. Take some slices of mutton from a cold joint, as many as are required. Season with pepper and salt, and make a sauce as follows: Place in a sauce-pan one ounce of flour, one ounce of butter, and brown it over the fire. Then add a breakfast-cupful of stock. Keep stirring the sauce while pouring in the stock, boil for a few minutes, add mutton and a few drops of Harvey’s sauce, and a few green capers. Next, have a dish with a border of mashed potatoes, or a border of rice; egg on the top, and brown in the oven. Dish the mutton. In the centre, on the top, place a few tomatoes that have been stewed in a glass of water, with half-an-ounce of butter, pepper, and salt. Place the tomatoes whole on the top of the dish.
Notes
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