Meat Toast
From The national course in home economics, 1917
Serves 4
Squeeze lemon juice over before serving.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 117. The excerpt below is the record exactly as published.
MEAT TOAST. Take the remains of a cold roast, mince finely, and mix with a pint of it, including the gravy, two well-beaten eggs, one tablespoonful of chopped parsley, and one onion, minced fine
Cook this with the app: pantry check, scaling, and the assistant.