Minced Lamb
From Chafing dish possibilities, 1898
Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 15. The excerpt below is the record exactly as published.
Minced Lamb Chop remnants of cold roast lamb; there should be one cup. Put two tablespoons butter in hot blazer, add lamb, sprinkle with salt, pepper, and celery salt, and dredge thoroughly with flour; then add enough stock or water to moisten. Serve on small slices of buttered toast
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