MINCE TOAST.
Mince any meat you wish to use ; if a variety, so much the better; season it rather highly with pepper, salt, chutney, or herb 3. Moisten the meat with gravy or cream. Make all thoroughly hot in a stewpan, without reaching boiling point. Place the meat on squares of buttered toast. Ornament the tops with egg yolk, chopped parsley, etc., and serve on a hot dish.
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https://paperspast.natlib.govt.nz/newspapers/OW19020205.2.217.3
Bibliographic details
Otago Witness, Issue 2499, 5 February 1902, Page 63
Word Count
68MINCE TOAST. Otago Witness, Issue 2499, 5 February 1902, Page 63
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