tag:blogger.com,1999:blog-24170237.post3139200082538590602..comments2024-03-06T09:43:09.476+10:00Comments on The Old Foodie: Anyone for Sandwich Casserole?The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-24170237.post-16887939463864847882014-09-18T05:55:46.053+10:002014-09-18T05:55:46.053+10:00I had to do a search for "pumped" mutton...I had to do a search for "pumped" mutton (and also for hogget). It seems pumped mutton is mutton that has been brined, which "pumps it up."<br /><br />I'm not sure I've ever eaten mutton -- they don't sell anything but lamb in the States, as far as I know. I would like to try it -- and hogget!korenninoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-89429031520822267742014-09-16T20:53:44.557+10:002014-09-16T20:53:44.557+10:00I agree with Anonymous #1. It does sound like one...I agree with Anonymous #1. It does sound like one of the egg and bread and cheese breakfast casseroles. Or even like a monte cristo for the lazy. Was it common to have to scald milk back then? Would it have an effect on the custardy bit if you didn't? Also, being on the wrong side of the world, I've never heard of pumping lamb. Could you please elaborate?SometimesKatehttps://www.blogger.com/profile/13492637553806860585noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-2887192756407926362014-09-16T11:32:53.580+10:002014-09-16T11:32:53.580+10:00Thanks all. I can see the appeal, if decent ingred...Thanks all. I can see the appeal, if decent ingredients are used. It is a sort of savoury custard. But I can also appreciate that with random leftovers it might be a nightmare! Methinks I will experiment a little.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-48212918635157882612014-09-16T07:45:24.503+10:002014-09-16T07:45:24.503+10:00I've never heard of Sandwich Casserole but I d...I've never heard of Sandwich Casserole but I do remember pumped legs of mutton (not lamb). Mutton in any guise has long disappeared - so has hogget, for that matter.Elizabethhttps://www.blogger.com/profile/00474905415330969580noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-44113762082792179742014-09-16T06:47:42.151+10:002014-09-16T06:47:42.151+10:00These are also known as "stratas" in Ame...These are also known as "stratas" in American cooking. They range from perfectly acceptable to ghastly. The big allure is that they have to be made ahead, and that they can be made relatively inexpensively, with foods that are generally at hand. <br /><br /><br />Lawrence in Ohio, United States.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-77962822543699162832014-09-16T05:38:45.092+10:002014-09-16T05:38:45.092+10:00This sounds a lot like the "overnight" b...This sounds a lot like the "overnight" breakfast casseroles I've seen, but perhaps a bit more substantial. At least the idea of soaking bread and something else with milk and cheese, and then baking it, is the same. Not something I grew up with, however; I first saw it when my sister-in-law served it.<br />SandraAnonymousnoreply@blogger.com