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A Rechauffe of Cold Mutton

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Have the mutton cut very neatly and carefully into slices.
  2. Add to a half pint of gravy or stock a little white pepper, a quarter of a teaspoonful of dry mustard, a quarter of a teaspoonful of curry powder, and three large tablespoonfuls of currant jelly.
  3. When this is scalding hot, add a glass of sherry.
  4. Have ready a hot platter with slices of toast.
  5. Put the sliced mutton into the sauce long enough to heat through, but not to cook for a moment.
  6. Take the slices out with a fork, and place them on the toast;
  7. last of all pour the boiling gravy over all, and serve instantly.
  8. This preparation will be found delicious--it robs the second-day-of-the-mutton of its terrors.