Rechauffe of Mutton

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. slices of cold mutton
  • 1 turnip
  • 1 small carrot
  • <


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