Minced Meat with Potato Cassolettes
From Gas cookery, 1885
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 Gas cookery (1885) by Helen Edden, page 12. The excerpt below is the record exactly as published.
some large potatoes, and peel them thinly and ■cut them in half lengthwise ; then scoop out the potato in the centre, leaving about ^-inch all round in thickness, basket shape. Parboil these potatoes and ilet them drain. When dry, brush them over with an egg, and bread-crumb them and fry in boiling fat a golden brown. Drain them on kitchen paper, and fill them with any kind of hot mince or calf’s brains
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