A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The top layer should be of tomatoes, spread over with bread crumbs. Serve immediately after baking.
Preserved exactly as written in the original source
Over the bottom of an earthen baking-dish place a layer of bread crumbs
Over it alternate layers of cold roast mutton cut in thin slices, and tomatoes peeled and sliced
Season each layer with salt, pepper and bits of butter, as laid in
The top layer should be of tomatoes, spread over with bread crumbs
Bake three-quarters of an hour, and serve immediately
Modern guidance to help you succeed with this vintage recipe
This historical casserole uses bread crumbs as a moisture barrier and textural contrast—the bottom layer prevents sogginess by absorbing juices, while the top layer crisps in the oven's dry heat. Layering pre-cooked mutton with acidic tomatoes tenderizes the meat's proteins while rehydrating it, and the slow bake allows the tomato moisture to redistribute throughout the dish without making it watery. Butter dots create pockets of richness and help conduct heat evenly through the layers.
The casserole can be assembled up to 4 hours ahead, covered tightly with plastic wrap, and refrigerated. Add 10-15 minutes to the baking time if starting from cold. Do not add the top layer of bread crumbs until just before baking to prevent sogginess.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 15-20 minutes, or microwave on 50% power to prevent the mutton from toughening. The bread crumb layers will soften upon storage and reheating.
AI-generated tips from Chef Cecil's culinary database
The casserole can be assembled up to 4 hours ahead, covered tightly with plastic wrap, and refrigerated. Add 10-15 minutes to the baking time if starting from cold. Do not add the top layer of bread crumbs until just before baking to prevent sogginess.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 15-20 minutes, or microwave on 50% power to prevent the mutton from toughening. The bread crumb layers will soften upon storage and reheating.
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