New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-03-26
4 MINCE or MEAT.
Using WHAT Il LEFT OVER.


one OF the most satisfactory methods Of serving
| a cold berfsteak small pieces OF cold roast Of
| veal. beef mutton Is In mtncc To make this.
remove al. the fat from the meat and chop The lean
pieces nne and season the mince with little salt
and pepper and cover II. II the meat Is beef make
he following gravy for II: Fry two small onions
or one large one In Il tablespoonful OF butter until
II Is q fine brown. Add II cup and half Of stock
or q cup OF brown gravy. Stir in half cup Of
sewcd tomatoes aud SIX mushrooms cut fine. II con
venicnt Let this gravy cock about ten minutes
back OF the stove. where II Will be covered
season II with salt and pepper at th" end OF this
time. then add threc-quarers OF pound OF cold
minced beef. Let the niince boil UP once. then
dish It up or a very ho, platter. Surround 1t WITH
tlnv cups OF boiled rice monlded I'm shape by being
pressed into battered tnibae moulds. with some
roasted tomatoes, with Xix pieces OF dry bread
cut heart shape and dipped In melted butter ana
Drowned in "A hot oven. II the mushrooms and
tomatoes not used half small green pepper
"a pickle one will do) be fried wi7h the onion
and added TO the mincc. Strcw a teaspOonful OF
minced parsley the mince Of beef II the pepper
is used This mIncc Is Drowned but Is served
moist In a low pymndal form on the bot platter.
A mince Of veal Is a worry delicious breakfast dish
II properly served. Heat the gravy OF the day be
fore or some stock There should be about cup
and a half to a pound and half Of minced veal.
Add half cup OF tomato made Us follows:
MiDce fine a half carrot and tiny white onion or
"A quarter OF a large one. add quarter Of bay
leaf a Glove and IL couple OF whole peppers. Fry
these ingredients in a tablespoonful OF butter for
five or elk minrles till the vegetables are
Drowned, then add two teaspoonfuls OF flour. and
stir the roux till u Is well Drowned. Now add
slowly quart OF ripe or canned tomatoes. When
the ssuce bos add a poonfrl OF salt. the same
amount OF sugar and ssltspeonni OF pepper. boil
the sauce for throciauarteIs Of An hour. strain 1t
through a PURGE sieve II 10 better to always make
as large quantity this rule calls for at once,
as the sauce keeps we'll ard Is always convenient
TO have on hand 10 with chops veal
outlet or with maccNroni. Whrn the half cup Of
tomato sauce IS added 10 the veal gravy. add also
the minced veal and let the dish boil up once
serve Il surrounded by IA border Of potatoes cut III
tiny balls and fried brown drained Well after
Washing rolled Ia melted butter and put In very
hot oven for twenty minutes 10 brown. shake
very little salt the potatoes after putting theh
around the mincc. - - -,
A mnce OF mutton Is made but ;tc differently.
FRY AN onion I'm butter. then add half Glove III
rnric n tablespoonful ~ tomato. and ltil"
parsley minced me. Add now a cup OF rich gravy
o stock. and when tI' Wh"ir h"Ils "P H"" NV
mutton minced. II once. sometimes
This mince Of meat l. covered with ine bIcndcrimbS
scattered with bits Of butter nni -" IN The oven I"
brown about ten minutes. chopped Il'AI" may u"
,dvnnta geou- Nv added Ia mine" oi mutton Ncl-nn
or almost any game. l. mic" minced ana warmed
az, in some 4 gravy saIc" in VIII II II was
originally served. Add two table, pooniuls oi cur
rant jellv Ia mncc Of = pound of vrni'pn. 81 ~
any dark meat. like grol,'. turkey makes mos
delicious mnCe.