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Mince (2)
From The "A1" cookery book, 1901
Serves 4
A little grated lemon rind improves the flavor.
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 34. The excerpt below is the record exactly as published.
Mince (2) (another way). — Chop the meat finely. Put it in a saucepan with a very little gravy, only just enough to moisten the meat, a little ketchup and pepper and salt. Just make hot and serve. Everything depends on the flavouring. A little grated lemon rind
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