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📝 Description
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75
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🥘 Ingredients
The remains of cold roast shoulder or leg of mutton, 6 whole peppers, 6 whole allspice, a faggot of savoury herbs, 1/2 head of celery, 1 onion, 2 oz. of butter, flour.
👨🍳 Method
Cut the meat in nice even slices from the bones, trimming off all superfluous fat and gristle; chop the bones and fragments of the joint, put them into a stewpan with the pepper, spice, herbs, and celery; cover with water, and simmer for 1 hour. Slice and fry the onion of a nice pale-brown colour, dredge in a little flour to make it thick, and add this to the bones, &c. Stew for 1/4 hour, strain the gravy, and let it cool; then skim off every particle of fat, and put it, with the meat, into a stewpan. Flavour with ketchup, Harvey's sauce; tomato sauce, or any flavouring that may be preferred, and let the meat gradually warm through, but not boil, or it will harden. To hash meat properly, it should be laid in cold gravy, and only left on the fire just long enough to warm through.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Hashed Mutton recipe this week, eager to see how the Victorian approach to leftovers would stack up in my modern kitchen. I found the process surprisingly straightforward and satisfying, despite the unfamiliar language. The most delightful surprise was the depth of flavor that came from simmering the bones and herbs for an hour — it infused the gravy with a richness that I didn't expect from such simple ingredients. This recipe is perfect for the modern comfort-seeker looking to elevate their meal prep game. The key is to take your time with the gravy, as it forms the heart of the dish. Once you've got that simmering away, the rest is a breeze. I served it with some crusty bread to soak up the gravy, and it was a hearty, warming meal that felt both nostalgic and entirely satisfying. Give it a try, and you'll see that hashing mutton is a worthwhile skill to have in your culinary repertoire.
