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Rechauffe Of Mutton

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  Cold mutton 1 1⁄2 Pound, sliced
  Turnip 1
  Carrot 1 Small
  Onion 1
  Butter/Good dipping 1 1⁄2 Ounce
  Flour 1 1⁄2 Ounce
  Mushroom ketchup 1 Tablespoon
  Salt To Taste
  Pepper To Taste

To make stock: put the bones, meat trimmings, sliced turnip and carrot in a saucepan and just cover with water.
Simmer for at least 1 hr.
Strain and season to taste.
Finely chop the onion.
Heat the fat in a saucepan and fry the onion until lightly browned.
Then add the flour, stir and cook slowly until brown.
Add 3/4 pt stock and stir until boiling.
Season to taste and add the mushroom ketchup.
Place the slices of meat in the prepared sauce and simmer for at least 1/2 hr.
Then arrange the meat neatly on a hot dish and strain the sauce over.

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