Mince

Ingredients

• i oz. flour
• i oz. butter
• pt. brown stock or gravy
• salt, pepper
• 5 potatoes (mashed)
• i oz. white fat, dripping, or butter
• seasoning
• a little milk

Method

1. 1

   Chop meat finely, removing fat and gristle.

2. 2

   Make brown roux with butter and flour.

3. 3

   Add stock; boil well, season, add the meat, and heat through.

4. 4

   Dish in a border of mashed potatoes and garnish with parsley.

As published

This recipe was extracted from Berridge House recipe book (1910), page 10. The excerpt below is the record exactly as published.

minced), 6 or 8 boiled potatoes, ■i gill to 1 gill stock, 2 tablespoonsful of milk, gravy, or brown salt ancl pepper, sauce, -l oz. dripping or butter. Method. — Season the meat, place it in a pie- dish, mix the flour with the gravy, and pour it over 30 COOKERY RECIPES the meat. Mash the potatoes with the dripping, milk, salt and pepper. Spread over the meat, piling it in the centre. Smooth with a knife dipped in milk. Mark nicely, and brown m the oven. Meat Cakes \ lb. cold meat, egg and crumbs, \ lb. mashed potatoes, i oz. melted fat, salt, pepper, stock or egg to bind. Method. — Mix the meat and potatoes, season, and add melted dripping, half an egg, and stock or milk if necessary. Form into a roll on a floured board. Cut into cakes of equal size. Form neatly with paletteknife, coat with egg and crumbs, and fry a golden brown. Dish in a circle. Garnish with parsley. These can be coated with milk and flour, and fried in shallow fat. Mince Cold meat (about ^ lb.) , i oz. flour, i oz. butter, ^ pt. brown stock or gravy, salt, pepper. 5 potatoes (mashed), i oz. white fat, dripping, or butter, seasoning, a little milk

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