Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Minced Meat on Toast.

1/2 pint of cold hashed meat.

1/4 teaspoonful of pepper.

1 level teaspoonful of salt.

1 teaspoonful of flour.

1 tablespoonful of butter.

1 gill of stock or water.

3 slices of toast.

Have the meat free from fat and bones and hashed rather fine. Mix with it the salt, pepper, and flour. Put it into a small stewpan and stir in the stock or water. Cover the pan and set it on a part of the range where the hash will cook slowly for thirty minutes; then add the butter, and cook five minutes longer.

Have the toast crisp and brown. Dip the edges in boiling water. Cut each slice of toast into two triangular pieces. Spread the meat on these, and serve at once.