Mince

Ingredients

• a good slice from the top of a round of beef
• a dessertspoonful of beef tea to each ounce of pulped meat
• a little pepper
• a little salt

Method

1. 1

   Cut the meat into strips and pass it through a mincer twice.

2. 2

   Mix the meat with beef tea or gravy until creamy.

3. 3

   Cook over a slow fire, stirring continuously for 10-15 minutes until fully cooked but not simmering.

4. 4

   Serve with mustard and dry toast if desired.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 131. The excerpt below is the record exactly as published.

Mince can be poured inside a high case of mashed potato ; used to fill patties ; served plain with poached eggs and curls of fried bacon ; or put into shells, dusted with rasped crumbs and grated cheese, and baked for a few minutes. But Mince never can be fit to eat unless it is carefully prepared. Invalids, aged people, and persons who cannot masticate meat easily, often enjoy Mince made of fresh meat. For this, get a good slice from the top of a round of beef, not the meat sold for steaks. Take off all the skin, fat and gristle, cut the meat into strips, and pass it twice through the Enterprise Mincer. It will then be in a pulp. Put the meat in a saucepan and mix with it some beef tea, or, if allowed, good gravy flavoured with vegetables. Mix the meat and liquid well together, till they are about the consistency of cream. Add a little pepper and salt. Put the pan over a very slow fire, and stir with a wooden spoon till all the red colour of the meat has left it. It will take from ten to fifteen minutes, and the stirring must be continuous, so that the Mince is always kept in motion and never allowed to settle at the bottom of the pan. The Mince must be thoroughly cooked through, although it must never be allowed even to simmer. Allow a dessertspoonful of beef tea to each ounce of pulped meat

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