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Beef, Cold Roast, Minced

Mince about three-quarters of a pound of beef, and chop into it a seasoning of herbs and shallot. Brown a lump of butter with a little flour in a frying-pan, add some stock broth, and simmer with the seasoning for two or three minutes. Put the mince into a stewpan, pour the gravy over, and simmer again till tender. Serve with mashed potatoes or sippets of bread. Time, fifteen minutes. Probable cost, 1s.