Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 114

1.Cut up steak into very small pieces.

2.Stew gently until tender.

3.Put through mincer twice.

4.Mix to a paste adding some of the gravy left over.

5.Season with mace, pepper, and salt.

6.Put into mould.

7.And when cold cover with oiled butter.