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Miss Caldwell's book, 1757-1790
Page 37
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(37) Hash of Cold Mutton Cut your mutton in pieces of big as large oysters then take the Bones of the Meat and set them on the fire with a piece of an Onion or shallad and some water, and let them stew a While then take out the Bone's, and put your Meat unto the Gravie, with a little small pepper & some grated Nutmeg and let it stew a While and when it is almost enough put in a few Capers shred small and a little Butter Rould in flour to thicken it, then Dish it up, and Garnish it With Pickles
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(37) Hash of Cold Mutton Cut your mutton in pieces of big as large oysters then take the Bones of the Meat and set them on the fire with a piece of an Onion or shallad and some water, and let them stew a While then take out the Bone's, and put your Meat unto the Gravie, with a little small pepper & some grated Nutmeg and let it stew a While and when it is almost enough put in a few Capers shred small and a little Butter Rould in flour to thicken it, then Dish it up, and Garnish it With Pickles
Szathmary Culinary Manuscripts and Cookbooks
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