Minced Meat-Cups
From The Common sense recipe book, 1898
A delightful dish.
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 The Common sense recipe book (1898) by Sarah Allen, page 27. The excerpt below is the record exactly as published.
MINCED MEAT-CUPS. Minced beef or mutton, small, with onions, pepper and salt; add a little gravy, put into scallop shells or small cups, mak- ing them three parts full, and fill them up with potatoes mashed with a little cream, put a bit of butter
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