By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Use lean meat with a light marbling of fat for best flavour and succulence. Minced meat is extremely versatile: it absorbs seasonings well and can be made into a variety of dishes from moussaka to meatballs. Try mincing your own meat and experiment with lamb, veal and pork.
© 1996 All rights reserved. Published by Le Cordon Bleu.
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