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American cookbook, 1886
Page 112
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Colac. Any sort of cold meat (mutton or beef is best) mince fine with a little suet, breadcrumbs & seasoning to taste, & beat up with an egg. Put in a mould. Serve with a little gravy & put bread sippets in the dish if you like.
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Colac. Any sort of cold meat (mutton or beef is best) mince fine with a little suet, breadcrumbs & seasoning to taste, & beat up with an egg. Put in a mould. Serve with a little gravy & put bread sippets in the dish if you like.
Szathmary Culinary Manuscripts and Cookbooks
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