A Supper Dish
From The book of plain cooking, 1904
Fry small pieces of bread to place on top of the mince as covers.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 28. The excerpt below is the record exactly as published.
A Supper Dish A very charming and appetising supper dish can be made in the following manner : Out some thick slices of stale bread into rings with a pastry cutter, and scoop out the middle. Fry them in fat a light brown, and well drain them. PLAIN COOKING 95 Have ready some mince of any kind of meat well seasoned, and in a nice rich gravy. Fill the rings, while still hot, with the mince, and garnish with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.