Minced Eggs. — Boil five eggs hard, and
cool them in water ; remove the shells and
mince them ; boil half a pint of new milk, add
three-quarters of an ounce of flour and one
ounce of butter mi.xed together ; chop up and
add half an ounce of parsley✪ Minced Eggs, season with salt
and pepper ; boil for five minutes, then add the
eggs, and shake well together until the whole is
thoroughly heated. Do not stir it, and garnish
with toasted sippets and lemon. This dish is a
great favourite on the tables of vegetarians.
Mince, Brandy {see Brandy Mince, for
Pies).
Mince for Patties. — Warm, in a quarter
of a pint of good gravy well thickened, two
table-spoonfuls of ham, four of the white part
of a fowl, one o^g (hard boiled), the whole to
be finely minced. Add, pounded, haH a blade
of mace, two cloves, and pepper and salt to
taste. When hot through, fill the patty-cascs,
which should have been previously baked.
Mince for patties may be made of any descrip-
tion of cold meat, poultry, shell-fish, &c. Pro-
bable cost, 9d. The above quantities are suf-
ficient to fill six patties.
Mince, Kew (see Kew Mince or Haggis
Eoyal).
Mincemeat — Mix well together half a
pound of i-aisins stoned and chopped small ;
half a pound of currants washed ; half a pound
of chopped beef-suet ; ten or a dozen apples
peeled, cored, and chopped; a quarter of a
pound of lean be^f , without skin or fat, boiled
and chopped; one nutmeg grated, and a tea-
spoonful of allspice ; a quarter or half a pound of
candied peel✪ Mincemeat, according to the richness desired,
chopped. Put the ingredients into an earthen
jar with a close-fitting cover, and poiu- a pint
of brandy over them. Stir up these ingredients
from time to time. Mincemeat is best made a
fortnight or three weeks before it is wanted.
Mincemeat (another way). — Procure a
neat's-tongue; parboil it; take a pound and a
half of it, and chop it very fine ; shred finely
a pound and a half of good beef-suet ; stone a
poujid of raisins ; pare and core five apples, and
take the thin rind of one lemon ; chop up the
three last-mentioned ingredients very fine, and
mix them in a large pan lined ■with earthen-
ware. Add a pound of sifted loaf-sugar, two
pounds of currants well cleaned, an ounce of
cloves finely beaten, the juice of three lemons,
and a table-spoonful of orange-flower water,
ilix all these ingredients thoroughly together,
and keep them in a covered pan.
Mincemeat (another way). — Take one
pound of tender beef, either baked or boiled,
and cHoJi it very fine. Chop, also, one pound,
of fresh suj|, one pound of apples, one pound
of raisins (^lentias, storied), one pound of cur-
rants, two ounces of candied lemon-peel, two
ounces of orange-peel, a little of the rind of a
fresh lemon chopped fine, a quarter of a pound
of moist sugar, a dessert-spoonful of salt, and
haK an ounce of sweet spice. Mix the whole
well together, and it will be ready for use.
Mincemeat (a la Toulouse). — Mince two
brains broiled, with some roast beef ; season
with pepper, nutmeg, and salt ; and make them
into a paste with melted anchovy butter and
some yolks of eggs. Make this paste into balls
of a moderate size, and roll them in bread-
crumbs. They are then to be fried in butter✪ Mincemeat (a la Toulouse)
until they bepome brown, when they may be
sent to table, either by themselves or with
tomato sauce.
Mincemeat and Mince Pies. — Take ✪ Mincemeat and Mince Pies
Page 928 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Minced Eggs. — Boil five eggs hard, and cool them in water ; remove the shells and mince them ; boil half a pint of new milk, add three-quarters of an ounce of flour and one ounce of butter mixed together ; chop up and add half an ounce of parsley, season with salt and pepper ; boil for five minutes, then add the eggs, and shake well together until the whole is thoroughly heated. Do not stir it, and garnish with toasted sippets and lemon. This dish is a great favourite on the tables of vegetarians.
Mince, Brandy {see Brandy Mince, for Pies).
Mince for Patties. — Warm, in a quarter of a pint of good gravy well thickened, two table-spoonfuls of ham, four of the white part of a fowl, one egg (hard boiled), the whole to be finely minced. Add, pounded, half a blade of mace, two cloves, and pepper and salt to taste. When hot through, fill the patty-cascs, which should have been previously baked. Mince for patties may be made of any description of cold meat, poultry, shell-fish, &c. Probable cost, 9d. The above quantities are sufficient to fill six patties.
Mince, Kew (see Kew Mince or Haggis Eoyal).
Mincemeat — Mix well together half a pound of raisins stoned and chopped small ; half a pound of currants washed ; half a pound of chopped beef-suet ; ten or a dozen apples peeled, cored, and chopped; a quarter of a pound of lean beef , without skin or fat, boiled and chopped; one nutmeg grated, and a teaspoonful of allspice ; a quarter or half a pound of candied peel, according to the richness desired,
chopped. Put the ingredients into an earthen jar with a close-fitting cover, and pour a pint of brandy over them. Stir up these ingredients from time to time. Mincemeat is best made a fortnight or three weeks before it is wanted.
Mincemeat (another way). — Procure a neat's-tongue; parboil it; take a pound and a half of it, and chop it very fine ; shred finely a pound and a half of good beef-suet ; stone a pound of raisins ; pare and core five apples, and take the thin rind of one lemon ; chop up the three last-mentioned ingredients very fine, and mix them in a large pan lined ■with earthenware. Add a pound of sifted loaf-sugar, two pounds of currants well cleaned, an ounce of cloves finely beaten, the juice of three lemons, and a table-spoonful of orange-flower water, ilix all these ingredients thoroughly together, and keep them in a covered pan.
Mincemeat (another way). — Take one pound of tender beef, either baked or boiled, and chop it very fine. Chop, also, one pound, of fresh suet, one pound of apples, one pound of raisins (stoned, storied), one pound of currants, two ounces of candied lemon-peel, two ounces of orange-peel, a little of the rind of a fresh lemon chopped fine, a quarter of a pound of moist sugar, a dessert-spoonful of salt, and half an ounce of sweet spice. Mix the whole well together, and it will be ready for use.
Mincemeat (a la Toulouse). — Mince two brains broiled, with some roast beef ; season with pepper, nutmeg, and salt ; and make them into a paste with melted anchovy butter and some yolks of eggs. Make this paste into balls of a moderate size, and roll them in breadcrumbs. They are then to be fried in butter until they become brown, when they may be sent to table, either by themselves or with tomato sauce.
Mincemeat and Mince Pies. — Take
Records on this page
Minced EggsMincemeatMincemeat (a la Toulouse)Mincemeat and Mince Pies