To mince Veal or Chicken, for the Sick, or Weak People

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Mince a Chicken or Veal very fine, taking off the Skin; just boil as much Water as will moisten it, and no more, with a very little Salt, grate a very little Nutmeg, throw a little Flour over it, and when the Water boils put in the Meat. Keep shaking it about over the Fire a Minute; then have ready two or three very thin Sippets, toasted nice and brown, laid in the Plate, and pour the Mincemeat over it.