Minced Meat with Potato Mall

Ingredients

• 1 lb. cold Meat
• 2 lbs. Potatoes
• 2 ozs. Butter
• yolks of 2 Eggs
• Parsley
• 1 tablespoonful of Milk

Method

1. 1

   Make some stock with bones of meat, and with the stock some good brown sauce nicely seasoned.

2. 2

   Let this boil well, and put in the meat, finely minced, five minutes before serving.

3. 3

   Draw the stewpan off the fire, and on no account let it boil when the meat is in, or the meat will be tough.

4. 4

   Pass the potatoes through a wire sieve, then put the butter in a stewpan, add the potatoes and the yolks of 2 eggs; mix well, and cook gently until the mixture leaves the sides of the stewpan; then turn on to a board and shape it into a high wall, place it on a hot dish, put the mince in the centre, and decorate with poached eggs or baked tomatoes on the top, and sprigs of parsley round.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 11. The excerpt below is the record exactly as published.

parsley. COLD MEAT COOKERY. 35 Game, Soufflees of. Ingredients. — 6 paper souffle cases, well buttered, 3 ozs. Game, 1 Truffle or Mushroom, 1 oz. Butter, 1 oz. Flour, 1 gill Stock, 2 Eggs, and seasoning. Method. — Make a panada with the butter, flour and stock, cook well, then add the game and mushroom finely chopped, and stir in the yolk of one egg. Whip 2 whites stiffly and add ; fill the cases and bake 10 to 15 minutes. Garnish with a button mushroom in •centre and some bread crumbs. Game, Cassolettes of. Line some moulds with cassolette pastry (see recipe) and bake. Fill with this mixture — % lb. cooked game cut in strips, lb. mushrooms cut in strips, 1 tea- spoonful chopped parsley, cayenne, salt and lemon juice, cooked in 1 oz. of butter. Garnish with whipped white of egg and lightly brown in oven. fllieat ant) potato IRtssoles. Ingredients. — 1 oz. Butter, X lb. minced Meat (cooked), X lb. cold Potatoes, 1 teaspoonful chopped Parsley, a little Nutmeg, Pepper and Salt, 2 Eggs, X lb. Bread Crumbs. Method. — Make the butter hot in a stewpan (and, if liked, fry a teaspoonful of finely-chopped onion) ; C 2 36 COLD MEAT COOKERY. then add the meat and sieved potatoes, parsley and' seasoning, and yolk of one egg. Then, when well blended, turn on to a plate to cool. Make into balls,, egg and bread crumb, and fry in boiling fat sufficient to cover. flbeat witb Scrambled Eggs. Cut y lb. cold meat in very thin shreds and make it hot in a saucepan with a tiny piece of butter, then add 3 teaspoonsful of stock and 3 whole eggs, stir lightly with a fork until the eggs are cooked and just creamy, then pile up on toast and serve this with, spinach. Cold meat of any kind may be used for this dish. flIMnce, witb potato Mall. Ingredients. — 1 lb. cold Meat, 2 lbs. Potatoes, 2 ozs. Butter,, yolks of 2 Eggs, Parsley, 1 tablespoonful of Milk

Cook this with the app: pantry check, scaling, and the assistant.