In article >,
Rhonda Anderson > wrote:

> Miche > wrote in
> :
>
> > In article >,
> > "jmcquown" > wrote:
>
> >> A traditional Scottish dish, which my Grandma Douglas-Brown
> >> introduced into our food chain. Nothing could be more simple or
> >> delicious! She called it "Mince" (for minced beef, I suppose).
> >>
> >> 1 lb. ground beef
> >> 1 c. water
> >> 3/4 tsp. black pepper
> >> 1/2 tsp. salt
> >> 1 Tbs. Worcestershire sauce
> >>
> >> Season the beef with pepper & salt and brown in a skillet; drain off
> >> all but about 1 Tbs. of the fat. Stir in 1 cup of water and 1 Tbs.
> >> Worcestershire sauce. Cover and simmer about 20 minutes until you
> >> have a clear gravy. Serve this over mashed potatoes with a side of
> >> steamed English peas. Oh YUM!
> >
> > We had this with mixed vegetables cooked in and served _with_ (never
> > "over") mashed potatoes.
>
> Miche, your version with the vegies sounds like what we used to have and
> called savoury mince. Served with mashed potatoes or pasta for dinner,
> but equally nice over toast for breakfast <g>.

Oh yeah baby, mince on toast with lots of tomato sauce (ketchup)! That
was the best.

Nobody makes mince any more. Sigh. Maybe I should revive the tradition.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"