Cold Meat with Polenta

Ingredients

• a small quantity of chopped parsley
• season to taste with salt
• season to taste with pepper
• a small quantity of mixed spice
• a chopped onion
• a small lump of butter
• moisten with a small quantity of gravy
• Have ready boiled a sufficient quantity of polenta
• a small lump of butter
• plenty of grated Parmesan cheese
• about half-a-dozen tomatoes

Method

1. 1

   Free cold meat from skin, fat, and gristle, finely chop it, mix with parsley, salt, pepper, and mixed spice.

2. 2

   Brown onion in butter, add mince, moisten with gravy, and simmer.

3. 3

   Boil polenta, mix with butter and cheese.

4. 4

   Fry tomatoes in butter.

5. 5

   Form polenta into a wall on a hot dish, add mince in the center, top with tomatoes, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 492. The excerpt below is the record exactly as published.

Cold Meat with. Polenta. — Free some cold remains of Meat from all skin, fat, and gristle, and finely chop it ; mix in a small quantity of chopped parsley, and season to taste with salt, pepper, and a small quantity of mixed spice. Lay a chopped onion in butter until nicely browned, then put in the mince, moisten with a small quantity of gravy, and simmer at the edge of the fire. Have ready boiled a sufficient quantity of polenta, drain, put in with it a small lump of butter and plenty of grated Parmesan cheese, and mix it over the fire. Fry about half-a-dozen tomatoes

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