A meat loaf of minced cooked sheep-meat with breadcrumbs and a flavouring of anchovy. Known from several 19th Century cookbooks.
Original Receipt from 'Cassell's Dictionary of Cookery' (Cassell 1883)
Kew Mince, or Haggis Royal
Cut one pound of lean meat from a cold roast leg of mutton. mix it with half a pound of finely-shred suet, four table-spoonfuls of finely-grated bread-crumbs, one boned anchovy, one teaspoonful of minced parsley, half a tea-spoonful of chopped lemon-rind, one small tea-spoonful of salt, and half a tea-spoonful of pepper. When the dry ingredients are thoroughly blended, add half a pint of port or claret, and the yolks of four well-beaten eggs. Put the mixture neatly into a veal caul (or when this cannot be procured, put it into a saucepan), and bake in a quick oven. Serve as hot as possible, with half a pint of good brown gravy in the dish.
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