Hot Meat Shape
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 54. The excerpt below is the record exactly as published.
Hot Meat Shape. Chop up finely four ounces of cold meat ,* put it into a basin ; mix with it two ounces of breadcrurribs, one ounce of butter, a little salt and pepper ; pour over them a quarter of a pint of boiling stock j allow them to soak a little ; then stir in one ounce of flour well with a wooden spoon and an egg well beaten
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