Breslau of Cold Meat

Name: Breslau of Cold Meat
Yield: 8 servings
Ingredients: one pint of lean cooked meat, chopped fine; a pint and a half of grated stale bread; a pint of stock or milk; three eggs; a table-spoonful of salt; half a teaspoonful of pepper; three teaspoonfuls of butter; one of flour; two of minced onion; one each of minced carrot and minced parsley

From Miss Parloa's kitchen companion, 1887

Serves 8

Serve warm or cold.

Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 169. The excerpt below is the record exactly as published.

Breslau of Cold Meat. For eight persons use one pint of lean cooked meat, chopped fine, a pint and a half of grated stale bread, a pint of stock or milk, three eggs, a table-spoonful of salt, half a teaspoonful of pepper, three teaspoonfuls of but- ter, one of flour, two of minced onion, and one each of minced carrot and minced parsley

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