Mince Preparation
From Culinary jottings, 1885
This broth can be thickened and used to re-cook meat.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 96. The excerpt below is the record exactly as published.
an anchovy instead of salt, yields you a capital liquid which, when strained 172 CULINARY JOTTIXGS FOR MADRAS. and -worked up -VN'itli melted butter and flour, generally produces a favourable impression. The chief features to be noted in cooking hashes and MINCES are much the same. Pi^pare the meat, after having carefully cut off all browned parts, as you may desire. [Make the best broth you can with the tinmming-s and I bones ; if you have any stock or gi'avy so much the better ; j thicken slightly, and flavour this according to your taste, and the mateHals that may be within your reach ,- strain it if necessary, add a dessert-spoonful of Madeira, or Marsala, [and thc-n warm up your meat. A mince, or a hash, should ,'be allowed to stand in its sauce, with a geiitlcjieat under the sauce-pan, for as long a time as can be allowed ; when rcrpiired for the table, increase the heat, and the moment ( fjicjuirfa^e_stc(uns^ the di.sli is ready for service. " Bnt," says the inquisitive disciple, " what are you to do \i 3'ou have no bones, no gi'avy, and no stock ?" to him I reply as follows : — After having trimmed the meat to your fancy, take all the skin and ugly fragments that remain, and place them on a separate plate. Now, choose a Bombay onion, and mince it fine ; place a good sized sauce-pan on the fire, put a pat of butter at the bottom of it (say a couple of ounces if you can spare as much) melt it, throw in the minced onion, fry it a light golden broAvn, add hot water now gradually, and throw in your scraps of meat, six pepper corns, a tea-sjioonful of sugar, a tea- spoonful of salt, an anchovy, a piece of celery or its leaves, a carrot cut up, a bunch of curly paisley, the peel of a lime, and a table-spoonful of mushroom ketchup, with ji dessert-spoonful of vinegar,
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Cook this with the app: pantry check, scaling, and the assistant.