Casserole of Mutton

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. middle neck of mutton
  • 1 onion
  • good gravy or stock
  • salt and pepper
  • suet pastry, using 4 oz. flour, etc.


    Cut the meat into neat chops and remove the bones and surplus fat. Place the meat in a casserole so that it is about half full. Thinly slice the onion and place on top and barely cover with gravy or stock. Season carefully. Cover and cook gently in a moderate oven (350° F., Gas 4), for about 1½ hr. Roll the suet pastry to the shape of the casserole—but slightly smaller. Lay the pastry on top of the meat, replace the lid and cook gently for 1 hr. longer. Before serving, divide the pastry crust into suitable portions.