Cold Meat Mince

Ingredients

• any cold Meat
• sufficient good gravy to cover
• 1 teaspoonful of chopped parsley
• a finely-minced shallot
• a little sauce, such as Worcester, chutney, &c.
• salt and pepper to taste

Method

1. 1

   Chop cold meat finely, put into a saucepan with gravy, shallot, and parsley.

2. 2

   Heat without boiling, add sauce, salt, and pepper.

3. 3

   Serve garnished with fried bread or toast and parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 490. The excerpt below is the record exactly as published.

Cold-Meat Mince. — Take any cold Meat, remove all the fat, sinew, and gristle, and chop up very small. Put it- into a saucepan with sufficient good gravy to cover, and add a finely-minced shallot and 1 teaspoonful of chopped parsley. Put the pan at the side of the fire, where the gravy will get hot without boiling, add a little sauce, such as Worcester, chutney, &c., and salt and pepper to taste

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