Minced Meat on Toast
From The school kitchen textbook, 1915
Presented as published in 1915. 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 109. The excerpt below is the record exactly as published.
Minced Meat on Toast Remove the fat and gristle and chop the meat fine. To one cup of meat, add one half teaspoon of salt, a speck of pepper, and one half cup thickened gravy
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