While investigating Nottingham jars, which these days we would call crock pots, I came across some recipes from 1904, including fish soup and peach batter pudding… however the Nottingham jar was only used to make a hot-pot using left over mutton. The recipes were all very economical, and had suggestions for using up cold mutton in a variety of ways. I can’t credit the author, as no name was attached to the article, but back in 1904, some Australian cookery writer shared her or his wisdom.
Should you have some left over cold mutton, or probably these days its more likely to be left over lamb, here are some ideas:
Cold Mutton – There is supposed to be a deeply rooted aversion to cold mutton. I do not know why this should be the case, for a few slices of cold roast leg of mutton with either a sauce piquante, a good salad, or a favourite pickle can not be surpassed. Here are however, two or three recipes for using up the much- maligned joint.
Mutton Fritters – mince the meat very finely, and add to it a little chopped parsley, a minced onion, and a very small quantity of finely powdered herbs. Add sufficient milk or white stock to make the mixture rather liquid, and put it away to get cold and set. When a jelly, cut it into small pieces, about an inch square, flour them, dip them into batter, and fry in boiling fat. Serve with a garnish of fried parsley.
Mutton and Tomatoes – Cut some slices from the joint and trim them neatly, and brush each all over with lemon juice. Put about a gill of good stock or gravy into a saucepan with a piece of butter the size of a walnut, a couple of cloves a small bay leaf, a sprig of parsley a minced shallot, a few pepper corns, a pinch of salt, and a piece of sugar. Cut up six ripe fresh tomatoes add these, and simmer gently until the mixture can be rubbed through a sieve. Rub an ounce of butter into a teaspoonful of flour in a stewpan over the fire: add the purée and boil up once. Put the slices of meat into this mixture, and allow all to remain, under boiling point for about an hour, then serve with a garnish of boiled macaroni.
Hot Pot – Cut into small pieces about two pounds of the cold mutton, season with salt and pepper, and put into a jar with a lid (a Nottingham jar); pour in enough stock to cover, and then add a layer of par-boiled potatoes, whole : cook in a moderate oven for about two hours, remove the cover, and brown the top.