Excellent Supper Dish

Ingredients

• four to six ounces of cold meat
• an ounce of butter
• two slices of finely chopped onion
• a dessert-spoonful of flour
• quarter-gill of stock
• four to six slices of bread
• chopped parsley

Method

1. 1

   Mince or chop the cold meat finely.

2. 2

   Melt butter in a chafing dish and fry the onion.

3. 3

   Add flour and brown it, then put in the meat, season, and stir until hot.

4. 4

   Moisten with stock and cook for ten minutes.

5. 5

   Toast the bread, butter it, spread the mixture on each slice, sprinkle with parsley, and serve.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.

Excellent Supper Dish. Mince or chop finely four to six ounces of cold meat, free from skin, gristle, and fat. Melt an ounce of butter in the chafing dish, and in it fry two slices of finely chopped onion. Add a dessert-spoonful of flour, and brown a little, then put in the meat, season to taste, and stir till quite hot. Moisten with quarter-gill of stock, and cook for ten minutes. Toast four to six slices of bread, butter them lightly when hot, and spread the mixture on each. Sprinkle over with chopped parsley

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