Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Minced Mutton
  Mutton with Currant Jelly Sauce Devilled Bones  
CONTENTS · BIBLIOGRAPHIC RECORD

Minced Mutton

2 cups chopped cooked mutton
Salt
Yolks 6 “hard-boiled” eggs
Cayenne
3/4 teaspoon mixed mustard
1 cup of cream
1/4 cup wine

Mash the yolks, and season with mustard, salt, and cayenne. Add cream and mutton. When thoroughly heated add wine. Serve on toast.


CONTENTS · BIBLIOGRAPHIC RECORD
  Mutton with Currant Jelly Sauce Devilled Bones  
 
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