Minced Lamb on Toast

Ingredients

• Remove dry pieces of skin and gristle
• remnants of cold roast lamb
• season with salt
• season with pepper
• season with celery salt
• moisten with a little hot water or stock
• dredge well with flour
• Pour over small slices of buttered toast

Method

1. 1

   Chop the meat from the cold roast lamb.

2. 2

   Heat in a well buttered frying-pan, season with salt, pepper, and celery salt, and moisten with hot water or stock.

3. 3

   Dredge with flour, stir, and add enough stock to make a thin gravy.

4. 4

   Pour over small slices of buttered toast.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 14. The excerpt below is the record exactly as published.

MINCED LAMB ON TOAST. Remove dry pieces of skin and gristle from remnants of cold roast lamb, then chop meat. Heat in well but- tered frying-pan, season with salt, pepper, and celery salt, and moisten with a little hot water or stock; or, after seasoning, dredge well with flour, stir, and add enough stock to make thin gravy. Pour over small slices of but- tered toas

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