Chop under-done and well-done beef together, season with pepper, salt, a few drops of onion-juice and with mustard, and mix with one-third as much mashed potato as you have beef. Heat in a frying-pan a cupful of stock of any kind, except fish, for every two cupfuls of meat and potato, and when it boils stir in the beef mixture thoroughly, scraping from side to side toward the middle until the contents of the pan bubble all over the surface. It should be soft enough to pour out into a hot-water dish.

Edge with sippets, i.e., triangles of fried bread.

If you have no stock, use boiling water with a generous spoonful of butter heated in it before the rest of the ingredients are added. A little strained tomato sauce or a teaspoonful of tomato makes the mince more piquant.