Minced Meat and Mashed Potatoes

Ingredients

• 15 lbs. cooked potatoes (hot)
• 1/2 lb. cold meat (any scraps)
• 1 tablespoonful milk
• 1 dessert-spoonful flour
• 1 oz. dripping
• About 1 gill bone stock
• Salt and pepper to taste
• Salt and pepper to taste

Method

1. 1

   Chop meat finely.

2. 2

   Melt dripping in a saucepan, add flour, and stir until smooth and brown.

3. 3

   Add stock, stir until boiling, and season.

4. 4

   Add meat to heat through without boiling.

5. 5

   Mash potatoes with milk, season, and beat light.

6. 6

   Form a wall of potatoes in a dish and pour meat and gravy into the center.

Nutrition per serving

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 7. The excerpt below is the record exactly as published.

1 oz. dripping. 2 onions (parboiled and chopped finely). 1 turnip. 1 carrot. A strip of celery, or a few celery leaves or seeds. 1 teaspoonful brown sugar. 1 „ salt. Pepper to taste. Mint and toast. Method: — Wash the peas and soak them overnight in 2 quarts of cold water. Put the peas into a saucepan with the water in which they have been soaked, the bones, and the salt, sugar and dripping (the latter helps to soften the peas), let it heat very slowly ; this will also make the peas soften more readily. Skim it well before it boils, because the action of boiling will carry the scum down, and the soup will not be so good. Prepare the vegetables, and cut them into small squares ; add them when the soup boils and simmer very gently about 2 hours, or until the peas are reduced to a pulp. Then take the bones out, season to taste and serve with powdered mint and squares of toast. 21 N.B. — (1) The soup is much improved bypassing it through a wire sieve, before the mint is added. (2) This will be a richer and better soup if the bone stock is made according to the receipt page 13. (3) The bones must not be put into boiling water, or soup, or the nourishment will not be extracted. (4) Sometimes the peas will do without soaking, if they are not too old. SEED CAKE (VERY PLAIN). Ingredients : — 10 oz. flour. 2 oz. dripping (clarified). 2 oz. sugar. 1 egg- 2 teaspoonfuls caraway seeds. 1 teaspoonful baking powder. About 1 gill milk. A pinch of salt. Method : — Grease a cake-tin. Beat the egg and a little of the milk together. Beat the dripping in a basin to a cream with a wooden spoon and add the dry ingredients (except the baking powder) and the egg and milk by degrees, beating all the time. Make it a rather moist mixture, and add the baking- powder just before putting it into the tin, beating it again. Bake in a hot oven about hour. N.B. — (1) This receipt can be varied according to fancy; by putting \ lb. currants or sultanas and a little spice, or lb. treacle and ginger to taste, will make it a plain ginger cake. (2) If 2 ozs. more dripping can be afforded the cake will keep moist longer. (3) See that the flour is quite dry before using it for cakes, pastry or bread ; if it is damp they will be heavy. (4) When currants are used, and are cleansed by washing, they must be dried before adding them to the cake, or it will be heavy. c 22 MINCED MEAT AND MASHED POTATOES. Ingredients : — 15 lbs. cooked potatoes (hot). \ lb. cold meat (any scraps). 1 tablespoonful milk. 1 dessert-spoonful flour, oz. dripping. About 1 gill bone stock. Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.