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Minced Meat on Toast

A dish of finely chopped cold meat mixed with hot meat gravy, served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Minced Meat on Toast

Ingredients

Directions

Prepare

  1. Chop the cold meat finely. Season the chopped meat.

  2. Mix the seasoned meat with hot meat gravy.

Serve

  1. Serve the mixture on toast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cold meat
Provides the main body of the dish, chopped finely so it becomes a minced texture.
Hot meat gravy
Adds moisture and savoury flavour, warming the meat and keeping it juicy.
Toast
Acts as a crisp, absorbent base that holds the meat mixture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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