Hashed Mutton

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (8)

cold roast mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
the fat
a large onion cut into thin slices ↝ Onions, raw [Vegetables and Vegetable Products]
a little diced turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
half a dozen dry chillies
a little mutton stock made from the bone
two tablespoonfuls of washed rice ↝ Rice, cooked, NFS [Rice]
a little flour and water mixed smooth ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (8)

Remove the fat from the cold roast mutton and cut the meat into nice small slices, not too thin.
Fry lightly a large onion cut into thin slices, a little diced turnip, and half a dozen dry chillies.
Put all together into an enamelled saucepan.
If possible, add a little mutton stock made from the bone.
Stew gently for an hour.
Add two tablespoonfuls of washed rice.
Thicken with a little flour and water mixed smooth.
Serve hot.

Original Text

Hashed Mutton

Take the remains of cold roast mutton. Remove the fat and cut the meat into nice small slices not too thin. Fry lightly a large onion cut into thin slices, a little diced turnip, and half a dozen dry chillies. Put all together into an enamelled saucepan and if possible a little mutton stock made from the bone. Stew [Pg 82]gently for an hour, add two tablespoonfuls of washed rice, thicken with a little flour and water mixed smooth, and serve hot.

Notes

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