Mince

Ingredients

• 1 lb. of Australian mince meat
• ij lb. of potatoes
• 1 oz. of butter
• 1 tablespoonful of milk
• 1 tablespoonful of mushroom ketchup
• Salt
• pepper

Method

1. 1

   Wash and scrub potatoes, peel and cut out eyes.

2. 2

   Boil in salted water until tender.

3. 3

   Drain and steam.

4. 4

   Mash with butter and milk, adding salt and pepper to taste.

5. 5

   Prepare mince by removing fat, then heat and serve with mashed potatoes.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 20. The excerpt below is the record exactly as published.

Minced meat might be used, which would not of course require chopping up. 9. We take a small bunch of dried herbs and rub the leaves into a powder. N.B. — The stalks of the herbs need not be thrown away, as they can be used in soups for flavouring. 10. We sprinkle the herbs over the meat, also a little pepper and salt, and a little flour. 11. We take a rolling pin and roll out the paste as thin as possible. 12. We cut the paste into rounds with a cutter (which should be dipped in flour) ; the rounds should be rather larger than the top of a tea-cup. 13. We put some meat into the centre of each round of paste. 14. We break an egg 011 to a plate and beat it up slightly with a knife. 15. We take a paste-brush, dip it in the egg, and just wet the edges of the paste with the egg. 16. We fold the paste carefully over the meat, pressing the edges together with our thumbs. 17. We take two ounces of vermicelli and rub it between our hands, crushing it up as finely as possible. 18. We put this crushed vermicelli on to a piece of paper. 19. We put the rissoles into the plate of egg, and egg them well all over with the brush, 20. We then turn them into the crushed vermicelli, and cover them well with it but not too thickly. N.B. — We must be careful to finger them as little as possible, so as not to rub off any of the egg or vermicelli, or the rissoles will burst while frying. N.B. — Bread crumbs might be used instead of vermicelli. 21. We take a frying basket and put in the rissoles ; we must be careful that they do not touch each other. 22. When the fat in the saucepan is quite hot and 48 National Training School for Cookery. smoking, we put in the frying-basket and let the rissoles fry for a minute or two until they have become a pale brown. 23. We take a piece of kitchen paper and put it on a plate. 24. As the rissoles are fried we turn them from the fry- ing-basket on to the piece of paper to drain off the grease. 25. We then put them on a hot dish and they are ready for serving. Lessons on Australian Meat. — Savoury Hash. 49 AUSTRALIAN MEAT. Lesson No. 5. SAVOURY HASH. Average cost of a "Savoury Hash'' made from Aus- tralian Mutton. INGREDIENTS. s. d. ik lb. of Australian mutton o io£ 1 oz. of butter o i" 5 oz. of flour ) \ an onion > o o\ 1 sprig of thyme and marjoram ) 2 sprigs of parsley Pepper and salt 1 dessertspoonful of mushroom ketchup. . . Ti?ne required, about ten minutes. Now we will show you how to make a Savoury Hash. 1. We put one ounce of butter into a saucepan and put it on the fire to melt. 2. We take half an oniony peel it, and cut it in slices. 3. We put the onion into the butter. 4. We also stir in half an ounce of flour, and let all fry for a minute or two to brown. 5. We take a tin oi Australian mutton, open it carefully, and remove the fat from the part of the meat required for immediate use. N.B. — We should clarify the fat by putting it into boiling water, and when it is cold it can be used as dripping. 6. We take one and a half pound of the mutton out of the tin. 7. If all the meat is required for present use, we should turn it all out of the tin, and we should then rinse out the tin with half a pint of warm water to make the gravy for the hash. N.B. — If all the meat has not been taken out of the tin, we should take some of the jelly out of the tin, and melt it in half a pint of warm water to make the gravy. D 50 National Training School for Cookery. 8. We pour this gravy into the saucepan, with the flour and butter, and stir well until it boils and thickens. 9. We now move the saucepan to the side of the fire to keep warm. 10. We take a sprig or two of parsley (wash it and dry it in a cloth), and a sprig of marjoram and thyme, take away the stalks, and chop up the leaves finely on a board. (There should be about a dessertspoonful.) 11. We cut up the meat into neat pieces, and sprinkle over each piece some of the chopped herbs, and a little pepper and salt. 12. We put the meat into the saucepan of sauce, and let it just warm through for about five minutes. 13. We now pour into the sauce a dessertspoonful of mushroom ketchiip. 14. For serving we put the meat on a hot dish, and strain the sauce over it. Lessons on Australian Meat. — Mince. 51 AUSTRALIAN MEAT. Lesson No. 6. MINCE. Average cost oi" Mince" served with "Mashed Potatoes? INGREDIENTS. d. 1 lb. of Australian mince meat 7 ijlb. of potatoes ij i~oz. of butter 1 1 tablespoonful of milk o\ 1 tablespoonful of mushroom ketchup

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