Rechauffe of Mutton


  • lb. slices of cold mutton
  • 1 turnip
  • 1 small carrot
  • salt and pepper
  • 1 onion
  • oz. butter or good dripping
  • oz. flour
  • 1 tablesp. mushroom ketchup


To make stock: put the bones, meat trimmings, sliced turnip and carrot in a saucepan and just cover with water. Simmer for at least 1 hr. Strain and season to taste.

Finely chop the onion. Heat the fat in a saucepan and fry the onion until lightly browned. Then add the flour, stir and cook slowly until brown. Add ¾ pt. stock and stir until boiling. Season to taste and add the mushroom ketchup. Place the slices of meat in the prepared sauce and simmer for at least ½ hr. Then arrange the meat neatly on a hot dish and strain the sauce over.