Eggs and Minced Meat

Ingredients

• one pint of cold chicken, ham, or veal
• one tablespoonful of melted butter
• one tablespoonful of chopped parsley
• two beaten eggs
• salt and pepper to taste
• a little cream or stock or gravy

Method

1. 1

   Chop one pint of cold chicken, ham, or veal fine, and rub it to a smooth paste; add one tablespoonful of melted butter, one tablespoonful of chopped parsley, salt and pepper to taste, and two beaten eggs.

2. 2

   If too dry, moisten with a little cream or stock or gravy, but do not have it too soft to shape.

3. 3

   Heat it in a frying-pan just enough to warm through, letting it dry off if too moist.

4. 4

   Form it on a hot platter into a flat mound; hollow the centre, leaving a ridge of the mixture round the edge.

5. 5

   Keep it hot, and put three or four poached eggs in the centre.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 124. The excerpt below is the record exactly as published.

Eggs and Minced Meat. — Chop one pint of cold chicken, ham, or veal fine, and rub it to a smooth paste ; add one table- spoonful of melted butter, one tahlespoonful of chopped parsley, salt and pepper to taste, and two beaten eggs. If too dry, moisten with a little cream or stock or gravy

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