vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Saunders
From Modern cookery, in all its branches, 1884
Serves 4
A superior version can be made with fresh meat instead of roasted.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 200. The excerpt below is the record exactly as published.
SAUNDERS. Spread on the dish in which the saunders are to be served, a layer of smoothly mashed potatoes, which have been seasoned with salt and mixed with about an ounce of butter to the pound. On these spread equally and thickly some underdressed beef or mutton minced and mixed with a little of the gravy that has run from the joint, or with a few spoonsful of any other ; and season it with salt, pepper, and a small quantity of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.