Ok - here's the )pretty much) standard "mince" recipe in the north of
England and Scotland (In Scotland the meal is known as "Tatties and mince" )

Brown your mince in a little fat and stir in about a tablespoon of flour.
Add a couple of onoins chopped fine and enough water to just cover. In
Scotland I have known them add grated carrot too. During the war years mum
added a good handful of rolled oats to "spin it out". Season with salt and
pepper. Colour with a drop or three of gravy browning if it is too light !

Bring to the boil, cover and simmer for a couple of hours until the onions
are almost gone. A spoonful of OXO is often added.

Serve over mashed spuds - our family traditionally serve swiss chard boiled
and chopped fine with this meal

I always add my Worcestershire sauce to the Chard (not the mince)

Every old UK family will have their own twist but the recipe does not vary
significantly - it is a staple in the UK.

Peter




"Damsel in dis Dress" > wrote in message
...
>I *knew* I had the recipe for this in MasterCook! I didn't have it
> anymore, but I had posted it once. Jill and I are making this on
> Tuesday.
>
> I told Crash about it, and he said it sounds a bit like Maid-Rite
> (sp?) sandwiches. He's very excited about trying this stuff, and we
> already have little party buns in the freezer.
>
> I'll have mine next to a pile of veggies. The mashed potatoes sound
> so good. Alas ....
>
>
> * Exported from MasterCook *
>
> Jill's Mince
>
> Recipe By :Jill McQuown
> Serving Size : 0 Preparation Time :0:00
> Categories : Beef
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound ground beef
> 1 cup water
> 3/4 teaspoon pepper
> 1/2 teaspoon salt
> 1 teaspoon Worcestershire sauce
> hot mashed potatoes
>
> Season beef with salt & pepper and cook in a skillet until browned.
> Drain all but 1 tablespoon fat; stir in Worcestershire and water.
> Cover and simmer 10 minutes. The "gravy" will be clear.
> Spoon over hot mashed potatoes.
>
>
> Description:
> ""It's simple, and because of its simplicity you won't expect a
> wonderful flavor that will absolutely knock your socks off!"
> Cuisine:
> "Scottish"
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 1415 Calories; 121g Fat (77.7%
> calories from fat); 76g Protein; 2g Carbohydrate; trace Dietary Fiber;
> 386mg Cholesterol; 1431mg Sodium. Exchanges: 0 Grain(Starch); 11 Lean
> Meat; 18 Fat; 0 Other Carbohydrates.
>
> NOTES : "My grandmother made a ground beef recipe and due to its
> simplicity it appeared to be born of lean times when ground meat could
> be had. She simply called it "Mince". (Mince is the word for ground
> beef in the British Isles, and she was from Scotland.) I found out
> later this is a fairly common way to prepare and serve it in
> Scotland." ~Jill~