Mince

Ingredients

• 1 lb. of cold meat
• 1 small onion
• Pepper and salt to taste
• | tablespoonful of flour

Method

1. 1

   Mince or cut the meat into dice, fry the onion in a little dripping, add flour, brown it slightly, then add the stock; let it boil and thicken.

2. 2

   Now put in the meat and let it get thoroughly hot, but do not let it boil.

3. 3

   Serve with sippets of toast or a border of mashed potatoes.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 82. The excerpt below is the record exactly as published.

MINCED VEAL. Minced veal ^ lb. of bacon I small blade of mace 1 teaspoonful of salt INGREDIENTS. | 1 lb. cooked veal 1 pint of stock 1 oz. of flour. 1 oz. of butter j ^ teaspoonful of pepper METHOD. Cut the veal in very small pieces, put the butter into a 230 saucepan, add the flour, stock, mace, salt and pepper ; simmer about half an hour, take out the mace, and put in the veal ; let it hot through, but do not allow it to boil ; roll the bacon and cook it, pour the veal on to a dish and place the rolls of bacon round it. No. 562. THATCH PIE. INGREDIENTS. 2 lbs. of cooked potatoes 1 lb. cooked veal, with stuffing £ pint of gravy 1 teaspoonful of salt \ teaspoonful of pepper 1 oz. of butter ^ pint of milk METHOD. Mash the potatoes thoroughly, add the butter and milk which has been warmed, mix well. Cut the veal into small pieces, put half the potatoes into a pie dish, then put in the veal, stuffing, salt, pepper, and gravy, place remainder of the potatoes on the top, make them smooth with a knife dipped in hot water, bake in a hot oven thirty minutes. No. 563. MINCE. INGREDIENTS. 1 lb. of cold meat | \ pint of stock or water 1 small onion j Pepper and salt to taste \ tablespoonful of flour

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