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Scraps of Meat


Your scraps of meat must be cut small or roughly minced; add to them a little sausage-meat, about a quarter as much, and a slice of white crumb bread that you have dipped in water or milk, and well drained. If eggs are not too dear, add two eggs, mixing them with the meat. Place the dish in the oven for half-an-hour—but it must be a slow oven—and take care that the meat does not become dry.


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Attributed to V. Verachtert.


The Belgian Cookbook (1915).

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