A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
When the meat is hot, break in three eggs
constantly stir until the eggs begin to stiffen
Season with pepper and salt
Modern guidance to help you succeed with this vintage recipe
Combining leftover meat with eggs creates a protein-rich emulsion where the eggs bind the meat pieces together while providing moisture. The constant stirring breaks up protein bonds as they form, creating small, tender curds rather than large, rubbery ones. Adding butter provides fat that coats the proteins, preventing them from bonding too tightly and ensuring a creamy texture. The small amount of water creates steam, which gently dilutes the egg mixture and extends the cooking time, giving you better control over the final texture.
The mutton can be chopped up to 1 day ahead and stored in an airtight container in the refrigerator. This dish is best served immediately after cooking, as scrambled eggs do not hold well.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a nonstick skillet over low heat with a splash of water or milk, stirring constantly. Note that reheated scrambled eggs will have a drier texture than freshly made.
AI-generated tips from Chef Cecil's culinary database
The mutton can be chopped up to 1 day ahead and stored in an airtight container in the refrigerator. This dish is best served immediately after cooking, as scrambled eggs do not hold well.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a nonstick skillet over low heat with a splash of water or milk, stirring constantly. Note that reheated scrambled eggs will have a drier texture than freshly made.
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