Recipes > Meat > Mutton > Rechauffe of Cold Mutton

Rechauffe of Cold Mutton


  • mutton
  • 1/2 pint of gravy or stock
  • a little white pepper
  • 1/4 teaspoonful of dry mustard
  • 1/4 teaspoonful of curry powder
  • 3 large tablespoonfuls of currant jelly
  • 1 glass of sherry
  • slices of toast


Have the mutton cut very neatly and carefully into slices.

Add to the gravy or stock the white pepper, dry mustard, curry powder, and currant jelly. When this is scalding hot, add the sherry. Have ready a hot platter with slices of toast. Put the sliced mutton into the sauce long enough to heat through, but not to cook for a moment. Take the slices out with a fork, and place them on the toast; last of all pour the boiling gravy over all, and serve instantly. This preparation will be found delicious. It robs the second-day-of-the-mutton of its terrors.


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The Century Cook Book (1901).

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