Minced Beef with Mushrooms

Ingredients

• 1 lb. Steak
• 1 pint Stock
• small Onion
• 2 oz. Butter
• J oz. Flour
• 1 doz. Mushrooms
• Pepper
• Salt
• 6 or 8 rounds of Bread, 2 inches across

Method

1. 1

   Fry minced onion in 1 oz. butter, add flour and stock, also steak, 4 mushrooms minced, and seasoning.

2. 2

   Simmer slowly for 30 minutes.

3. 3

   Fry remainder of mushrooms in rest of butter, then the rounds of bread.

4. 4

   Place a mushroom on each piece of bread.

5. 5

   Place round dish, and pour mince in centre.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 49. The excerpt below is the record exactly as published.

Minced Beef with Mushrooms. 1 lb. Steak, minced, i pint Stock, small Onion, 2 oz. Putter, J oz. Flour, 1 doz. Mushrooms, Pepper, Salt, 6 or 8 rounds of Bread, 2 inches across. Fi’y minced onion in 1 oz. butter, add flour and stock, also steak, 4 mushrooms minced, and seasoning. Simmer slowly | hour. Fry remainder of mushrooms in rest of butter, then the rounds of bread. Place a mushroom on each piece of bread. Place round ashet, and pour mince in centre. Bubble and Squeak. Cut in pieces convenient for frying, cold roast or boiled beef ; add pepper and salt, and fry them. Have a cabbage boiled and chopped small, and fry with a. little pepper and salt. Keep stirring, that all may be equally done ; sprinkle over cabbage when taken from the fire a very little vinegar, only enough to give it a slightly acid taste. Place cabbage in centre of dish, and arrange meat neatly round it. Cold Meat Cookery. Take a pie-dish and put a layer of potatoes in bottom, then a layer pf pieces of cold meat, then a layer of fried tomatoes and onions ; continue thus until the dish is full ; add two hard-boiled eggs and good gravy, in which put a little Worcester sauce ; then cover with a crust made of butter and flour. Mince Collops. Put them into pan over a moderate fire. Stir them well with a fork till the pieces are quite separate, othenvise they will run into knots ; cover them, but not more, with hot water, adding pepper and salt, and a little flour (which must be mixed smoothly with cold water before putting in). Simmer for at least f hour. Longer time will not ■spoil them. Croquettes. There is no better way of using up scraps of cold meat, too small for many other dishes, than making them into croquettes. The foun- dation of all croquettes is a cream. For this put 1 oz. of butter into a stewpan ; as it melts, dredge in 2 oz. flour, mix smoothly, and then add gradually a gill of milk. This must be stirred evenly over a gentle heat till it thickens to the consistency of thick cream, then turn on to a plate to cool. To ^ pint of such cream removed from the 4(i iRIED FAVOURITES COOKERY BOOK. fire, but not allowed to get too cool, add a pint of very finely minced meat, whicli may be cold beef, mutton, veal, or poultry, or a mixture of all. If veal or poultry alone, a little lean ham should be adde<l. Put in, too, a seasoning of gi’ated onion, and 1 teas]X)onful of finely minced parsley, or 2 teaspoonfuls of powdei-ed mixe<l herbs. Stir and mix well and turn into an earthenware basin to cool. Meanwhile pre- pare I2 piiiti of bread crumbs, and 2 eggs, well whisked and seasonal with salt and popper. Shape the cooled meat into sm.ill sausage-like forms, dip them in the .seasoned egg, roll tliem in th© bread cn’.mb.s, I'lace a few of them at a time in your fiying basket ; plunge into enough boiling fritui'e to cover them; fiy a light golden biwvn, and serve prettily garnished. An Indian Cuirry. li lb. Beef Steak, 2 large Spanish Onions, 2 large tablespooufuls Dripping. 2 large tablespoonfuls Pea Flour, IJ large tablespoonfuls Madras Curry Powder (Veucatechellum^s), Salt to taste. Slice onions very finely, brown them in the dripping in a stewpan • — they will take 20 minutes to stew until a liglit lu'own. While these are steAviug cut up the steak (or raljbit or chicken) into dice, trimniing off all fat, gristle, (tc., from steak, or disjointing the two latter as small as joints will i^ennit. Mix curiy powder and pea flour into a thick paste with a little warm water, stir to browned onions, mix cut-up beef and salt, and stir all well together. Pour boiling water over all, sufficient to cover the meat or poultiy, and sinuner the whole for 2 hours, or until quite tender. To this oun’y may be added I table- spoonful lemon juice or vinegar, and the milk of ^ big cupful of dessi- cated cocoanut, which must be first soaked in boiling water for h hour and then squeezed through a strainer. Serve cuny very hot in a dish by itself, and some boiled rice in a separate dish. Curry and rice should always be eaten with a spoon and fork, and not a knife ; there- fore, the meat or poultry must be well cooked. If made with cold meat, stock must be used instead of hot water. Slices of any fish may be made into a cuny, in which case the onions, curry powder, pea flour, and stock must all be boiled first for ^ hour at least, and then the slices of fresh fish should be boiled in it, alloAving sufficient time only for cooking the fish — 7 or 8 minutes. Any good meat stock may be used for the above. Cold vegetables — the greater the variety the better — make a delicious dry curry, but then more good dri23ping must be used instead of any stock, and the whole, sliced up after being- boiled, is fried in it, being stirred constantly till it looks brown and done. lb. of dripping at least will be reejuired, and a tablespoonful of vinegar at last, well mixed into the Avhole. Another Real Indian Curry. 4 Loin Clio])s, with fat well removed, hreakfastcup of Milk, piece of Butter size of ail Egg, teaspoonful of good Curry Powder, large Spanish Onion. Put milk in stewpan Avith butter ; slice the onion in rings, broAvn, and add to milk ; mix the curry in small quantity of dold milk and add to milk and onions, and simmer all from 5 to 10 minutes ; then brown the chops in a frying pan, turningi often so as to keep in the juice, and place them in the stoAvpan. .Simmer gently till done. If not curried to taste, add a little, mixed in milk, before serving. 47 TRIED FA\^OU RITES COOKERY BOOK. A Curry of Cold Meat. 1 lb cold Meat, 1 pint Stock

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