Kew Mince

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

mince

1lb. of cold meat of any kind ↝ Pheasant, raw, meat only [Poultry Products]
6oz. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
three or four tablespoonfuls of breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
the beaten yolks of four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a few drops of essence of anchovy, or one anchovy, washed, boned, and finely minced ↝ Fish, anchovy [Fish]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a glass of port wine

for baking and serving

well-buttered mould ↝ Butter, stick, unsalted [Dairy and Egg Products]
any nice gravy or sauce to taste ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (5)

Mince together very finely 1lb. of cold meat of any kind and 6oz. of suet.
Mix with this three or four tablespoonfuls of breadcrumbs, the beaten yolks of four eggs, a few drops of essence of anchovy, or one anchovy, washed, boned, and finely minced, with pepper, salt, and a glass of port wine.
Pour it all into a well-buttered mould.
Bake in a quick oven.
Turn out and serve with any nice gravy or sauce to taste, round it.

Original Text · last edited 4 days ago

Kew Mince.—Mince together very finely 1lb. of cold meat of any kind and 6oz. of suet; mix with this three or four tablespoonfuls of breadcrumbs, the beaten yolks of four eggs, a few drops of essence of anchovy, or one anchovy, washed, boned, and finely minced, with pepper, salt, and a glass of port wine. Pour it all into a well-buttered mould, and bake in a quick oven. Turn out and serve with any nice gravy or sauce to taste, round it.

Notes

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