Mince on toast, 1935

You may have heard about this week’s light-hearted thing – the concept of mince on toast, alleged by an American site, Eater.com, to be a quintessential British comfort food classic, here – Mince on toast.

It’s not, obviously, although it is a New Zealand thing, apparently.

I mean, it sounds OK, especially with some melted cheese, and anything on toast is pretty British to be honest. As is anything to do with mince. But a classic it’s not, or even an actual meal you planned to make, rather than improvised on the spot in a way that you wouldn’t tell anyone else about. We’ve only just got over Delia’s tinned mince too. Still, though, it sounds old-fashioned and a bit wartime and frugal, so maybe it’s inadvertently just the thing for post-Brexit Britain to adopt. And, luckily, here we are, already provided with a recipe fresh from the good old days.

It’s a recipe for invalids – my favourite genre of historical recipe, as the reader of this blog will know.

Obviously, obviously, no invalid recipe section is complete without at least one nauseating dish. May I present Liver Soup:

And just to make this extra topical, given the new Doctor Who announcement tomorrow (Ben Willbond, Ben Willbond, Ben Willbond), there’s fish with custard too:

And here’s the mince on toast we all know and love. Doesn’t sound too bad, if you don’t actually mince the steak, and replace the toast with a nice baguette like the unrepentant Remoaner that I am.

Of course, the obvious serving suggestion is to surround it with boiled rice. Of course.

You may also like...

2 Responses

  1. I’m beginning to think that the whole raison d’etre of invalid recipes is to be so nauseating as to sort out the malingerers. They soon say they are better even if it’s not true. Peter Rabbit’s camomile tea would certainly have worked on me.

Leave a Reply

Your email address will not be published. Required fields are marked *