Yorkshire Mince

A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).

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A historical recipe

The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 5 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Four ounces of mushrooms, 1 oz.
butter, 1 gill thick brown sauce, 1 tablespoonful thick cream, lemon-juice, parsley, seasoning, Yorkshire pudding mixture.
Method.--Cleanse and peel the mushrooms and remove the stalks (which can be used to flavour stock) and fry them in the butter for five minutes, seasoning them with salt, pepper, and a little powdered mace;
then cover them with the sauce;
place a greased paper over the pan and let them stew by the side of the fire for half an hour.
Pass the mushrooms through a fine mincer, add a squeeze of lemon-juice, and reheat them in the pan previously used, with a tablespoonful of cream, stirring them occasionally to prevent them from burning.
Prepare a Yorkshire pudding in the usual way, and bake it carefully so that it is nicely browned;
when ready, spread the minced mushrooms evenly on the top, scatter some parsley over it, and with a sharp knife cut it into neat squares, and serve with, or without, a boat of thick brown sauce.