Meat Mince

Ingredients

• Use by preference two or three kinds of meat
• cut up an onion or some chibbals
• put the mixture in a stewpan with a bit of butter
• dredge in a little flour

Method

1. 1

   Chop up the scraps of meat, cutting against the grain, and remove any bits of gristle.

2. 2

   Cut up an onion to the same size.

3. 3

   Put the mixture in a stewpan with a bit of butter and dredge in a little flour; let it just brown.

4. 4

   Prepare a sauce, either white or brown, suited to the meat, with broth, flour, and butter.

5. 5

   Warm the minced meat in the sauce and serve.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 102. The excerpt below is the record exactly as published.

MEAT MINCE. 247 and fill with black quenelle made of truffles, mush- rooms, and ham. Steam ; serve with white sauce. Quenelles may be made with a core of dark stuffing of the same materials as above. Dormers. Half a pound of cold meat, 2 ozs. beef suet, 3 ozs. boiled rice, very dry, all chopped very fine and seasoned with pepper, salt, and catsup, or any sauce that is liked. Roll into flat cakes ; egg and breadcrumb them ; fry and serve with thick gravy. Meat Mince. Cut off from the bones of roast meat, or poultry, or game, all the scraps which are too small to be used in any other way. Use by preference two or three kinds of meat, and if there is cold boiled bacon or ham, add a small quantity, but do not use the hard, dried-up lean of bacon. When ham or bacon is used the sauce must not have any salt in it. Chop up these scraps, cutting against the grain, and endeavouring to produce very small squares, not rags or strings of the meat : take out any bits of gristle, cut up an onion or some chibbals to the same size, put the mixture in a stewpan with a bit of butter, and dredge in a little flour

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