Minced Beef

Ingredients

• your joint
• water
• onions
• herbs
• carrots
• celery
• pepper
• salt
• parsley
• grated lemon-peel
• ground mace
• nutmeg
• Worcestershire sauce

Method

1. 1

   Stew the bones well, adding onions, herbs, carrots, celery, and pepper and salt.

2. 2

   Strain off, let it cool, skim off fat.

3. 3

   Chop the beef finely, mix with parsley, grated lemon-peel, a small quantity of ground mace, and nutmeg.

4. 4

   Place in a saucepan, let it come to a boil.

5. 5

   Have ready a thickening of flour and Worcestershire sauce, boil together, stirring, and serve on a hot dish garnished with sippets of toast.

Nutrition per serving

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 25. The excerpt below is the record exactly as published.

Minced Beef When your joint is cut in such a manner that you can get no more slices from it, the best thing to do with it is to make it into mince. Stew the bones well, adding to them onions, herbs, carrots, and celery (if obtainable), and pepper and salt. Strain off, and let it get quite cold, then skim off all fat. Chop the beef as fine as possible, mixing with it parsley, grated lemon-peel, a very small quantity of ground mace, not forgetting just a little nut- meg. Place all together in a saucepan, and let it come gently to a boil. Have ready a thickening of flour and Worcestershire sauce, and boil together, stirring the while, and always 84 PLAIN COOKING to the right. Serve on a very hot dish gar- nished with sippets of toast. Poached eggs are also a great acquisition to this dish. 167. Half a Calf’s Head, and Brain Sauce Well cleanse the head, and remove the brains. Soak the head in warm water ; the brains also. Place the head in a stewpan with sufficient water to cover it. Throw in a little salt, and let it boil. Then simmer very gently, remov- ing the scum as it arises. Half a good-sized head will take quite two hours to cook. About thirty minutes before it is cooked, introduce the brains tied in a muslin bag. Take them out and chop not too finely, and mix with either egg sauce or parsley butter, and thoroughly cover the head with it, serving some in a tureen as well. Should you have the tongue in the half-head, take it out. Skin, and serve on a small dish, with some of the sauce round. Bacon or pickled pork is always served with this dish. 168. Rissoles Many odds and ends of meat may be used up in rissoles, which make a tasty dish, convenient for service at any meal — for breakfast, lunch, or as an entree for dinner. Mince your meat as PLAIN COOKING 85 fine as possible ; then add parsley, mixed herbs, and an onion (chopped very fine), a little powdered mace, a suspicion of lemon-peel, and also of nutmeg

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