Minced Meat with Scrambled Eggs
From Gas cookery, 1885
Cold meat of any kind may be used for this dish.
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 11. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.