Roast Mince (German)

Ingredients

• ^ lb. mince
• ^ slice stale brc.ad
• I ‘-■gg-
• Salt
• pepper
• nutmeg
• I tablespoon ful cream
• Breadcrumbs
• 2 iableSpoon fills dripping
• Onion
• and carrot
• i tablespoonful hour

Method

1. 1

   Mix the mince, salt, nutmeg, pepper, egg, and steeped and sieved bread thoroughly together, and form the mixture into a sausage shape, and roll well in the crumbs.

2. 2

   Then fry it on all sides in the dripping, along with some chopped onion and carrot.

3. 3

   Then roast in the oven for about 1 hour, basting well with the sauce in which it was fried.

4. 4

   Before dishing make the sauce thick by adding the flour, cream, and a little water and salt.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 17. The excerpt below is the record exactly as published.

ROAST MINCE (German). ^ lb. mince. ^ slice stale brc.ad. I ‘-■gg- Salt, pepper, nutmeg I tablespoon ful cream. Breadcrumbs. 2 iableSpoon fills dripping. Onion and carrot, i tablespoonful Hour

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