Mincemeat for Small Patties

Name: Mincemeat for Small Patties
Yield: 1 servings
Ingredients: 2oz. of lean ham; double the quantity of veal or white chicken-meat; one hard-boiled egg; three powdered cloves; a blade of mace; salt and pepper; 4 table-spoonfuls of rich gravy; 4 table-spoonfuls of cream; loz. of butter

From The encyclopaedia of practical 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 539. The excerpt below is the record exactly as published.

Mincemeat for small Patties. — Pound 2oz. of lean ham in a mortar together with double the quantity of veal or white chicken-meat, and one hard-boiled egg; season with three powdered cloves, a blade of mace, and salt and pepper. It is then ready, and when about to be used mix in 4 table-spoonfuls each of rich gravy and cream, and loz. of butter

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