Mince on Toast
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1991. The excerpt below is the record exactly as published.
Mince on Toast. Prepare the mince as for No. 35, season with a little anchovy, half a tea-spoonful of chutnee, a pinch of sage, and a little cream. Stir it in a stewpan over the fire with a dessert-spoonful of corn-flour, and put it when quite hot on to buttered toast
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