Minced Meat on Toast
From A handbook of home economics, 1912
Presented as published in 1912. 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 A handbook of home economics (1912) by Etta Proctor Flagg, page 14. The excerpt below is the record exactly as published.
Minced Meat on Toast Chop fine any cold, cooked meat. Moisten with gravy, season, and heat. Spread on slices of crisp, buttered toast, dipped in hot salted water
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