Recipe: Mutton Rechauffée

Prepare and boil one quart of potatoes, (cost three cents;) slice the best part of the mutton remaining from the day before, saving all the scraps and trimmings, dip each slice in a beaten egg, or a little milk, (cost one cent,) roll it in bread crumbs, dried and sifted and fry them in sweet drippings. Serve the meat and potatoes together; they will cost about fifteen cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)