dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Minced Lamb on Toast
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 122. The excerpt below is the record exactly as published.
MINCED LAMB ON TOAST Remove dry pieces of skin and gristle from cooked lamb, then chop meat. Heat in well-buttered 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
Cook this with the app: pantry check, scaling, and the assistant.