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📝 Description
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🥘 Ingredients
The remains of a cold leg, loin, or neck of mutton, pepper and salt to taste, 2 blades of pounded mace, 1 dessertspoonful of chopped parsley, 1 teaspoonful of minced savoury herbs; when liked, a little minced onion or shalot; 3 or 4 potatoes, 1 teacupful of gravy; crust.
👨🍳 Method
Cold mutton may be made into very good pies if well seasoned and mixed with a few herbs; if the leg is used, cut it into very thin slices; if the loin or neck, into thin cutlets. Place some at the bottom of the dish; season well with pepper, salt, mace, parsley, and herbs; then put a layer of potatoes sliced, then more mutton, and so on till the dish is full; add the gravy, cover with a crust, and bake for 1 hour.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Cold Mutton Pie this week, and I must say, it was a delightful trip back in time. The process of slicing the mutton and layering it with potatoes and herbs was strangely meditative. I found that the pounded mace added a subtle warmth that I hadn't expected, it really elevated the humble pie. The shalots were a revelation — their mildness let the mutton shine while adding just enough zing. This pie is perfect for the weeknight cook looking to repurpose leftovers. The combination of mutton, potatoes, and herbs is comforting and familiar, yet the mace and shalots add a touch of sophistication. I served it with a simple green salad, and it was a meal that felt both nostalgic and satisfying. Next time, I might try adding some carrots for extra sweetness and color.
