Sanders.
A dish built around minced cold meat and mashed potatoes.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1/2 pint of minced cold meat
- 1/2 pint mashed potatoes
- 1/2 pint of stock or milk
- 1-1/2 tablespoonfuls of butter
- 1 heaping teaspoonful of flour
- 1-1/4 teaspoonfuls of salt
- 1/4 teaspoonful of pepper
- 1/2 teaspoonful of onion juice
- 1 gill of grated bread crumbs
Make it lactose-friendly
- 1/2 pint of stock or milk → lactose-free milk, oat milk, or almond milk
- 1-1/2 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Almost any kind of cold cooked meat may be used; preferably veal, mutton, or lamb. Season it with half a teaspoonful of salt, half the pepper, and all the onion juice. Put one tablespoonful of butter in a small frying-pan and set on the fire. When hot, add the flour, and stir until brown; then draw the pan back and gradually add the stock or milk, stirring all the time. Season with half a teaspoonful of salt and the remaining pepper. Put the meat in this sauce. Divide the mixture into six parts and put each part into a little baking-dish or shell. Season the mashed potatoes with one fourth of a teaspoonful of salt and spread it over the little dishes. Sprinkle the crumbs over these and dot with the half tablespoonful of butter. Bake in a moderately hot oven for fifteen minutes, and serve at once.
- Two potatoes of medium size will make the half-pint of mashed potatoes. If you have cold mashed potatoes on hand, use them. The crumbs may be omitted.
- Cold boiled rice may be substituted for the potatoes.
Nutrition (estimated, per serving)
| Calories | 450 |
|---|---|
| Protein | 14.2 g |
| Fat | 7.5 g |
| Carbs | 80.6 g |
| Fiber | 4.6 g |
| Sodium | 1327 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States