Recipes > Meat > Minced Meat

Minced Meat


  • some scraps of cold meat
  • a little gravy
  • some boiled rice or potatoes
  • pepper and salt to taste


Mince the meat finely with a knife, or mincing machine (the flavour is nicer if a knife is used).

Mix with sufficient gravy to moisten the meat, and stir over the fire until hot; but do not let the gravy boil.

Serve with a border of boiled rice, or mashed potatoes round it.

If veal or chicken is minced, squeeze in a few drops of lemon juice, and serve with sliced lemon.

A little cooked ham should be added to these minces, to give them flavour; minced beef is improved by the addition of a few oysters.


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The Skilful Cook (1905).

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