To hash a Shoulder of Mutton the French way

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a shoulder of mutton, roast it thorowly, and save the gravy; being well roasted, cut it in fine thin slices into a stewing pan, or dish; leave the shoulder bones with some meat on them, and hack them with your knife; then blow off the fat from the gravy you saved, and put it to your meat with a quarter of a pint of claret wine, some salt, and a grated nutmeg; stew all the foresaid things together a quarter of an hour, and serve it in a fine clean dish with sippets of French bread; then rub the dish bottom with a clove of garlick, or an onion, as you please; dish up the shoulder bones first, and then the meat on that; then have a good lemon cut into dice work, as square as small dice, and peel all together, and strew it on the meat; then run it over with beaten butter, and gravy of Mutton.