Kew Mince, or Haggis Royal

Name: Kew Mince, or Haggis Royal
Yield: 3 servings
Ingredients: one pound of lean meat from a cold roast leg of mutton; half a pound of finely-shred suet; four tablespoonfuls of finely-grated bread-crumbs; one boned anchovy; one teaspoonful of minced parsley; half a teaspoonful of chopped lemon-rind; one small teaspoonful of salt; half a teaspoonful of pepper; half a pint of port or claret; the yolks of four well-beaten eggs

From Cassell's dictionary of cookery, 1892

Serves 3

Sufficient for four or five persons. Probable cost, exclusive of the wine, 1s. 8d.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 780. The excerpt below is the record exactly as published.

Kew Mince, or Haggis Royal.— Cut one poimd of lean meat from a cold roast leg of mutton. ^lix it with half a pound of finely- shred suet, four table- spoonfuls of finely-grated bread-crumbs, one boned anchovy, one tea- •spoonf ul of minced parsley, half a. tea-spoonful of chopped lemon -rind, one small tea- spoonful of salt, and half a tea-spoonful of pepper. WTien the dry ingredients are thoroughly blended, add half a pint of port or claret, and the yolks of four well-beaten eggs

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