Mincemeat (a la Toulouse)
From Cassell's dictionary of cookery, 1892
Serves 1
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 928. The excerpt below is the record exactly as published.
Mincemeat (a la Toulouse). — Mince two brains broiled, with some roast beef ; season with pepper, nutmeg, and salt ; and make them into a paste with melted anchovy butter and some yolks of eggs. Make this paste into balls of a moderate size, and roll them in bread- crumbs. They are then to be fried in butter
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