Minced Mutton

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups chopped cooked mutton.
  • Yolks 6 hard boiled eggs.
  • ยพ teaspoon mixed mustard.
  • ยผ cup wine.
  • Salt.
  • Cayenne.
  • 1 cup of cream.


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