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Mrs Beeton Baked Minced Mutton


This is an original Mrs. Beeton recipe taken from her famous book, Beeton’s Book of Household Management.  Both the quantities and text have been reproduced as originally published, with the exception of a little reformatting of the ingredient list to make it easier to follow. 

Conversion chart

1oz = 25g

1lb = 450g

1 gill =  140ml/4˝ fl.oz.

1 teacup = 240ml/8fl.oz.

1 pint = 600ml/20fl.oz.

1 quart = 960ml/32fl.oz.

Go to: -   Other Mrs Beeton Recipes  |  History of Mrs. Beeton



The remains of any joint of cold roast mutton,

1 or 2 onions,

1 bunch of savoury herbs,

pepper and salt to taste,

2 blades of pounded mace or nutmeg,

2 tablespoonfuls of gravy,

mashed potatoes.

Mode.—Mince an onion rather fine, and fry it a light-brown colour; add the herbs and mutton, both of which should be also finely minced and well mixed; season with pepper and salt, and a little pounded mace or nutmeg, and moisten with the above proportion of gravy. Put a layer of mashed potatoes at the bottom of a dish, then the mutton, and then another layer of potatoes, and bake for about 1/2 hour.

Time.—1/2 hour. Average cost, exclusive of the meat, 4d.
Seasonable at any time.
Note.—If there should be a large quantity of meat, use 2 onions instead of 1.



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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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