Minced Beef

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

For the mince

Shred fine the underdone part, with some of the fat.
some onion, or shalot, (a very little will do,) ↝ Onions, raw [Vegetables and Vegetable Products]
a little water ↝ Water, tap [Tap water]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some of the gravy of the meat ↝ Gravy, beef [Dips, gravies, other sauces]

To serve

sippets of bread ↝ Bread, vegetable [Yeast breads]
a large spoonful of vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (8)

Shred fine the underdone part, with some of the fat.
Put into a small stewpan, some onion, or shalot, (a very little will do,) a little water, pepper, and salt.
Boil till the onion be quite soft.
Then put some of the gravy of the meat to it, and the mince.
Do not let it boil.
Having a small hot dish, with sippets of bread ready, pour the mince into it.
But first mix a large spoonful of vinegar with it.
Or if shalot vinegar, there will be no need of the onion, or raw shalot.

Original Text

Minced Beef.

Shred fine the underdone part, with some of the fat. Put into a small stewpan, some onion, or shalot, (a very little will do,) a little water, pepper, and salt: boil till the onion be quite soft; then put some of the gravy of the meat to it, and the mince. Do not let it boil. Having a small hot dish, with sippets of bread ready, pour the mince into it; but first mix a large spoonful of vinegar with it: or if shalot vinegar, there will be no need of the onion, or raw shalot.

Notes

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