Minced Meat Pancake
From Culinary jottings, 1885
The pancake should be just large enough to envelope the mince.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 186. The excerpt below is the record exactly as published.
your mince and flavoured it Tvitli a little chopped olive, anchovy, sausage meat, &c., bind it with a little good sauce thickened with a couple of eggs, and let it get cold : make a good sized thin pan-cake, take it from the pan when almost done, put -it on a dish, and arrange some slices of cold cooked bacon upon it, lay the mince upon the bacon, give it a dust of spiced pepper, and fold the pan-cake over it : brush it over with an egg
Cook this with the app: pantry check, scaling, and the assistant.