Transcribe
Translate
Emily Netuzed recipe book, August 1874
Page 22
More information
digital collection
archival collection guide
transcription tips
Mince from Raw Meat Mince very finely 2 lbs of nice, young, raw Beef free from all skin & fat - Put in a stew pan some very thin slices of onion & a small piece of fresh Butter, then the minced Beef in a lump - Place it on the fire till the lump is brown on both sides, for which it requires turning in the Pan, then with a wooden Spoon stir it round keeping it still on the fire till the particles of the Meat are well separated - allow it to simmer gently for two hours but never to boil - just before dishing up add a little Pepper, Salt & two tablespoonsful of Mushroom Ketsup - & a tea cup full of good Stock or Gravy - Serve as hot as possible Lady Howe. Mrch 1868
Saving...
prev
next
Mince from Raw Meat Mince very finely 2 lbs of nice, young, raw Beef free from all skin & fat - Put in a stew pan some very thin slices of onion & a small piece of fresh Butter, then the minced Beef in a lump - Place it on the fire till the lump is brown on both sides, for which it requires turning in the Pan, then with a wooden Spoon stir it round keeping it still on the fire till the particles of the Meat are well separated - allow it to simmer gently for two hours but never to boil - just before dishing up add a little Pepper, Salt & two tablespoonsful of Mushroom Ketsup - & a tea cup full of good Stock or Gravy - Serve as hot as possible Lady Howe. Mrch 1868
Szathmary Culinary Manuscripts and Cookbooks
sidebar
