vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Minced Tinned Meat
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve immediately.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 500. The excerpt below is the record exactly as published.
Minced Tinned Meat. — Finely chop lib. of tinned Meat, put it in a saucepan with 1 pint of rich gravy, season to taste with salt and pepper, add \ teacupful of tomato ketchup, and let it simmer gently at the side of the fire. Boil a sufficient quantity of potatoes, and when cooked drain and mash them well together with a small lump of butter ; pack them into a border mould, and put this in the bain-marie for about ten minutes. Poacli in water the requisite quantity of fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.