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To Use Up Cold Meat


Take a fresh celery, wash it well, and remove the green leaves. Let it boil till half-cooked in salted water. Drain it on a sieve, and then cut it lengthways, and place minced meat of any kind, well seasoned, between the two pieces. Tie them together with a thread and let them cook again for a quarter of an hour, this time either in the same water and gently simmered, or in the oven in a well-buttered dish. Other people, to avoid the trouble of tying the two halves, spread the mince on each half and cook it in the oven, laid flat in a fireproof dish. In this case put a good lump of butter on each portion of mince.


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Attributed to L. Verhaeghe.


The Belgian Cookbook (1915).

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