Minced Lamb on Toast
From Luncheon, 1888
Presented as published in 1888. 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
Nutrition per serving
608Calories
92 gProtein
0 gCarbs
24 gFat
Full nutrition (28 nutrients)
Calories608 kcal
Protein92 g
Carbohydrates0 g
Fiber0 g
Total Fat24 g
Saturated Fat8.5 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.2 g
Cholesterol295 mg
Sodium299 mg
Potassium1270 mg
Calcium45 mg
Iron8 mg
Magnesium118 mg
Phosphorus857 mg
Zinc18 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin B60.7 mg
Vitamin B1212 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)27 mg
Folate104 mcg
Water333 g
As published
This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 10. The excerpt below is the record exactly as published.
MINCED LAMB ON TOAST. 35 in a frying pan. A little onion may be added if not objected to. Moisten the hash with hot water or clear soup, and, when quite hot, serve. Some like the hash browned ; this is accom- plished by using a small quantity of butter, and frying the hash a delicate brown. The pan should be raised to an angle of thirty degrees, and the hash shaped like an omelet, then turned deftly out on a hot dish. Minced Lamb on Toast. — The cold lamb left from the preceding day is quite accept- able when served in this manner. All fat should be removed, and the meat chopped quite fine, warmed in the pan, moistened with a little stock or hot water, and seasoned with salt and pepper. Then arrange on slices of buttered toast
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