Minced Mutton with Cucumber

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

Cucumber preparation

a cucumber ↝ Cucumber, raw [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
French vinegar or lemon juice
half their quantity of lean ham cut in slices and stamped out in rounds ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
enough stock to cover them
a very little finely chopped parsley ↝ Parsley, raw [Not included in a food category]

Mutton preparation

some cold mutton, either roast or boiled, and cut it up in little dice shapes
one and a half ounces of sifted flour for every half pound of the meat ↝ Flour, 00 [Cereal Grains and Pasta]
a very little salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
half a pint of stock
two tablespoonfuls of brown sauce
one finely chopped eschalot

Instructions (13)

Peel a cucumber and cut it up in slices about a quarter of an inch thick.
Put the slices in a basin and sprinkle them with a little salt, French vinegar or lemon juice.
Let them remain for one hour, and then rinse them in cold water.
Put them into a stewpan with about half their quantity of lean ham cut in slices and stamped out in rounds, one ounce of butter, add enough stock to cover them, and cook steadily on the side of the stove till the cucumber is tender.
Strain off the gravy into a stewpan and boil it down till it is as thick as thick cream.
Pour the thickened gravy over the slices of cucumber and ham and sprinkle with a very little finely chopped parsley.
Take some cold mutton, either roast or boiled, and cut it up in little dice shapes.
Mix into the mutton one and a half ounces of sifted flour for every half pound of the meat, with a very little salt and white pepper.
Boil together for the same quantity of meat half a pint of stock, two tablespoonfuls of brown sauce and one finely chopped eschalot.
After ten minutes' boiling mix in the prepared minced mutton.
Let the whole re boil, then dish up.
Take the cucumber and ham separately and garnish alternately round the mutton to form a border.
Pour round the thick gravy from which they were taken, and serve while hot.

Original Text

Minced Mutton with Cucumber.
(Emincé de Mouton aux Concombres.)
Peel a cucumber and cut it up in slices about a quarter of an inch thick; put the slices in a basin and sprinkle them with a little salt, French vinegar or lemon juice; let them remain for one hour, and then rinse them in cold water; put them into a stewpan with about half their quantity of lean ham cut in slices and stamped out in rounds, one ounce of butter, add enough stock to cover them, and cook steadily on the side of the stove till the cucumber is tender; strain off the gravy into a stewpan and boil it down till it is as thick as thick cream, then pour it over the slices of cucumber and ham and sprinkle with a very little finely chopped parsley. Take some cold mutton, either roast or boiled, and cut it up in little dice shapes; mix into it one and a half ounces of sifted flour for every half pound of the meat, with a very little salt and white pepper. Boil together for the same quantity of meat half a pint of stock, two tablespoonfuls of brown sauce and one finely chopped eschalot; after ten minutes' boiling mix in the prepared minced mutton; let the whole re boil, then dish up; take the cucumber and ham separately and garnish alternately round the mutton to form a border, pour round the thick gravy from which they were taken, and serve while hot.

Notes

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