Minced Beef

Finely chopped beef stewed in port, orange rind and lemon juice serve with poached egg and tongue.

Cut some slices of cold roast beef to a half inch in thickness, and cut these into strips of about an equal width, slicing up finely. Place in a stewpan a wineglassful of port wine, a shallot chopped fine, the shredded rind of half an orange, and a little grated nutmeg; season with salt and cayenne pepper, and allow it to simmer for four or five minutes. Then add a little brown sauce; mix the beef with this preparation, adding a few drops of lemon-juice, and boil the whole again. Place in the middle of a dish, place a few raspings of bread over it, place some three-cornered pieces of bread fried in butter around it, a poached egg on each, with scallops of tongue in between, then serve.