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 Minced mushrooms and veal, cooked in butter and cream, spread on toast (Eaton 1822, etc). This dish has come to be associated with Scotland, but the name may be a corruption of 'Durham'.  Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);DUNELM OF VEAL. Stew a few small mushrooms in their own liquor and a bit of butter, a quarter of an hour. Mince them fine, and put them with their liquor to some cold minced veal. Add a little pepper and salt, some cream, and a bit of butter rubbed in less than half a tea-spoonful of flour. Simmer the mince three or four minutes, and serve it on thin sippets of bread. Cold fowl may be treated in the same manner.  |
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