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Beef, Cold Roast, Minced
From Cassell's dictionary of cookery, 1892
Serves 1
Serve with mashed potatoes or sippets of bread.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 214. The excerpt below is the record exactly as published.
Beef, Cold Roast, Minced.— ^Lnce about tlii-ee-quarters of a pound of beef, and chop into it a seasoning of herbs and shalot. Bro-wn a lump of butter with a little flour in a frying-pan, add some stock broth
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