From: The Thorough Good Cook

Entrees: 31. Minced Mutton

This is a favourite mode of disposing of cold mutton, especially if it should happen to be underdone. Cut it into very small pieces, and mince. Take the bones and put them in a stew-pan with the trimmings; cover them with water, put ,in a faggot of thyme, parsley, whole pepper, and allspice; cover down and simmer for three-quarters of an hour. While the bones are stewing, fry an onion brown in a little butter and flour; put this into the stew-pan with the gravy, stew gently twenty minutes, and strain; lay the mince in the stew-pan, pour over it the strained gravy; add a dessertspoonful of walnut catsup, or any preferred sauce, with seasoning; simmer until the meat is hot through. Serve with sippets round the dish, and with a poached egg in the centre of the mince, if you like.

Log in or registerto write something here or to contact authors.