Mince (1)

Ingredients

• an onion
• about a quarter of a pint of good stock
• flavour with Harvey sauce
• pepper
• salt
• a very little flour
• the meat minced very finely
• Serve with sippets of toast

Method

1. 1

   Fry the onion in butter, remove it, and add stock.

2. 2

   Flavor with sauces and thicken with flour.

3. 3

   Add minced meat and warm through.

4. 4

   Serve with toast and poached eggs if desired.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 34. The excerpt below is the record exactly as published.

Mince (1). — Fry an onion in a little piece of butter in a sauce- pan, take out the onion and add about a quarter of a pint of good stock, flavour with Harvey sauce, pepper and salt, and add a very little flour to thicken it. Lay in the meat minced very finely with a knife, not in a machine, and warm through. Serve with sippets of toast

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