Batter Fried Mince

Name: Batter Fried Mince
Ingredients: any nice mince; with egg; slices of cooled bacon; dipped in batter; fried in lots of fat

From Culinary jottings, 1885

This method works well for fish fillets, rabbit, or chicken.

Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 98. The excerpt below is the record exactly as published.

Any nice mince, boimd with egg, rolled in slices of coolied bacon, then dipped in batter and fried in lots of fat

Cook this with the app: pantry check, scaling, and the assistant.