Minced Kid
From The encyclopaedia of practical cookery, 1892
Serves 3
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 184. The excerpt below is the record exactly as published.
linced Kid. — Cut the remains of any part of cooked Kid into thin slices ; put 1 pint of piquant sauce in a saucepan and place it over the fire until boiling, then move it to the side and throw in the pieces of meat. Season well, and stir in 1 table-spoonful of red-currant jelly
Cook this with the app: pantry check, scaling, and the assistant.