Minced Mutton, Beef, Veal or Lamb
From The Dudley book of cookery and household recipes, 1909
Place the mince in the center and brown in the oven.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 32. The excerpt below is the record exactly as published.
one tablespoonful of Lea and Perrin’s Worcester Sauce, one tablespoonful of Harvey Sauce. A teaspoonful of flour wetted in the same way as before may be added if the sauce is not quite thick enough. When dishing up lay the cutlets first in the dish, then the vegetables, and sauce over them. MINCED MUTTON, BEEF, VEAL OR LAMB Take some fresh cold meat, free it from fat or sinew, and mince very fine. Take a stewpan with a little butter, one onion chopped very fine, and fry a little. Put the mince into the pan with the onion, wet it with a little light stock. Let it simmer for one hour. When nearly dry add one tablespoonful of Harvey sauce and one of Lea and Perrin’s Worcester sauce, half a teaspoonful of potato flour
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