Minced Meat on Toast
From The home science cook book, 1902
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 37. The excerpt below is the record exactly as published.
Minced Meat on Toast. One pint of cold roast or stewed beef, chicken, lamb, or veal, freed from bones, skin, and gristle, and cut fine. Moisten slightly with hot gravy, milk, or water, or tomato, season to taste with salt and pepper, and when hot spread it on toast. Add one tablespoon of butter
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