Summary of "25 Forgotten British Mince Recipes From the 1970s That Have DISAPPEARED"

Presenter / channel

• No channel name is given in the subtitles.
• The presenter speaks directly to the audience as “we/your nan”, framing the video as a countdown of “25 forgotten British mince recipes from the 1970s.”

Ingredients & quantities mentioned (by recipe number / highlight)

Savory mints on toast (No. 25)

• ~1/2 lb (half a pound) mints
• Chopped onion
• 1 Oxo cube (crumbled)
• Worcester sauce (“a slosh”)
• Flour (sprinkle to thicken)
• Water (a splash from the kettle)
• Thick slices of buttered toast (toppings: “Mother’s Pride” white sliced)
• Served “steaming” over toast.

Mint and dumplings (No. 24)

• 1 lb beef mince (“mints”)
• Carrots
• Swede
• Marmite (generous spoonful)
• Dumpling mix:
  • Self-raising flour
  • “Shredded atura sew it” (garbled subtitle; likely a suet-type ingredient)
  • Pinch of salt
  • Cold water “just enough to bind”
• Seasoning comes from the mince simmer + Marmite.
• Tea timing: dumplings dropped 20 minutes before tea.

Stuffed marrow (No. 23)

• Marrow, lengthways halved; seeds scooped
• Mince filling:
  • Mince (quantity not specified)
  • Sage
  • Onion
  • Breadcrumbs (handful to bind)
• String to tie halves back together
• Stock: “a cup of stock”
• Served as thick wheels with:
  • Mashed potato
  • (Implied herb/fragrance from filling.)

Mince cobbler (No. 22)

Mince stew base

• Browned beef
• Onions
• Carrots
• Tin of baked beans (subtitled as “Hines baked beans”) for thickness

Scone topping

• Plain flour
• Baking powder
• Butter
• Milk
• Technique: worked into soft scone dough; cut into rounds

Curried mints with sultanas (No. 21)

• Mince browned
• Chopped onion
• 1 tbsp curry powder (Charwood’s mild curry powder)
• Grated apple (sweetness)
• Sultanas (handful)
• Mango chutney (spoonful)
• Tin of mushy peas (optional / adventurous)
• Served with:
  • Long grain rice
  • Dollop of “Branson” (garbled subtitle; exact item unclear)

“Mince stories” / Scottish-style stacked potato mince (No. 20)

• Potatoes (sliced thick)
• Onions
• Mints seasoned in a heavy pan
• Beef dripping (ladle full)
• Stock (splash)
• Cooked by leaving on lowest possible flame for 1.5 hours
• Result: bottom crisped, middle soft/starchy; mince holds together.

Black Country “mint-and-liver” tray baked (No. 19)

• Mince
• Pigs liver
• Breadcrumbs
• Onion
• Coal fat (butchers sold “wrapped in coal fat”)
• Deep tray
• Rich brown onion gravy
• Served with:
  • Mushy peas (made from soaked marrow fat)
  • Mashed potato
• Brand/producer notes: Mr Brains mentioned; commercial start 1925.

Rissoles (No. 18)

• Leftover mince or freshly browned beef
• Mashed potato
• Finely chopped onion
• Beaten egg (bind + dip)
• Mixed herbs (generous shake)
• Breadcrumbs (golden breadcrumbs from yesterday’s loaf)
• Served with:
  • HP sauce
  • Buttered cabbage
• Cooked by frying:
  • In beef dripping (chip pan)

Stuffed green peppers (No. 17)

• Green bell peppers (4; tops sliced off, seeds removed)
• Filling:
  • Seasoned mince
  • Long grain rice
  • Chopped tomato
  • Mixed herbs
• Lid back on (pepper tops used as lids)
• Set upright in roasting dish
• Tin of Hines tomato soup poured around as sauce
• Oven 40 minutes until glossy parcels

Mince and macaroni (No. 16)

• 1/2 lb mints
• Onion
• 1 crumbled Oxo cube
• Half a tin chopped tomatoes
• Cook until thick
• Cooked macaroni
• Grated cheddar (fistful)
• Mixed together after tomato thickens.

Mince hash (No. 15)

• Leftover mince (from cottage pie or savory mints)
• Cold boiled potatoes
• Dripping (knob)
• Brown sauce
• Fried egg
• Technique:
  • Chopped together, pressed flat
  • Fried both sides until dark crisp crust

Gallentine (No. 14)

• Minced beef
• Sausage meat
• Finely chopped bacon
• Breadcrumbs
• Beaten egg
• Mixed spice (generous pinch)
• Packed into a loaf tin
• Steamed 2 hours over simmering water
• Wrapped in greaseroof paper; chilled overnight (“in the ladder”)
• Served sliced with:
  • Pickled beetroot
  • Salad cream
  • Crisp lettuce
• Note: chilled overnight required.

Mint and onion suet pudding (No. 13)

• Suet pastry lining from:
  • self-raising flour
  • “tora suet” salt (garbled; likely suet + salt)
  • ice cold water
• Filling:
  • seasoned mints
  • chopped onion
  • stock splash
  • dash of “wussa” (garbled; likely Worcester)
• Pastry lid, sealed
• Tied in a flowered cloth
• Steamed 3 hours in boiling water
• Turn out onto warm plate; opens to release glossy gravy

Mint crumble (No. 12)

Base

• Savory mints stewed with:
  • carrots
  • onions
  • Tin of baked beans (“Hines beans”) ladled into Pyrex while bubbling

Topping

• Plain flour
• Butter
• Grated cheddar
• Rolled oats (handful)
• Rubbed together into crumbs; scattered over
• Bake 20 minutes in hot oven until golden

Mints and onion pie (No. 11 referenced; appears as No. 10/11 in subtitles)

• Shortcrust pastry (rolled; bottom + lid)
• Filling:
  • 1/2 lb mince
  • 2 large onions
  • 1 crumbled Oxo cube
  • Cornflour spoonful (thicken)
  • Black pepper (generous grind)
• Steam hole in top
• Bake 40 minutes in hot oven
• Edges crimped; filling thick and glossy.

Savory mince roly-poly (No. 10)

• Suet pastry sheet (rolled on tea towel)
• Filling:
  • seasoned mints
  • chopped onion
  • generous spoonful of mustard
• Rolled into cylinder
• Wrapped in:
  • greaseproof paper
  • then clean cloth, tied at both ends
• Lowered into long fish kettle of boiling water for 2 hours
• Turned out, sliced into thick wheels
• Served swimming in:
  • onion gravy
  • buttery mashed potato

Stuffed cabbage rolls (No. 9)

• Savoy cabbage (whole head)
• Salted water for blanching
• Filling:
  • mints
  • cooked rice
  • fried onion
  • pinch of paprika
• Rolled into parcels and placed in casserole dish
• Topped with:
  • jar of pata or tin of chopped tomatoes (subtitle alternatives)
• Bake 1.5 hours

Brideies (No. 8)

• Short crust or rough puff pastry (sealed half moons)
• Filling:
  • seasoned beef mince
  • chopped onion
  • black pepper (generous twist)
• Crimp edges; top vented with three little slashes
• Bake 30 minutes at high heat until blistered golden flakes
• Serve hot; breaks open releasing beef-scented steam.

British Musa (vegetable mince bake) (No. 7)

• Aubergines (sliced) fried in vegetable oil
• Layered with:
  • seasoned mince spiked with:
    • cinnamon
    • squeeze of tomato purée
• Topped with:
  • custard powder mixed with milk and a beaten egg (instead of béchamel)
• Bake 40 minutes until pale golden crust

Lasagna (No. 6)

• Packet dried lasagna sheets
• Tin of Hines tomato soup
• Mints browned with onion
• Pyrex dish assembly:
  • dried pasta sheets laid directly on top (no precook because box says so)
  • attempted béchamel:
    • flour + margarine + milk (lumps and all)
  • cheddar on top
• Bake 1 hour

Mince Wellington (No. 5)

• Seasoned mince loaf:
  • mince
  • sausage meat
  • breadcrumbs
  • finely chopped mushrooms
  • beaten egg
• Wrapped in pastry crust:
  • puff pastry from “jus roll packet” (brand/pack)
• Egg yolk glaze
• Bake until pastry deep amber
• Sliced at table, served with ceremony; likely with gravy (not specified beyond onion gravy reference elsewhere).

Mint surprise (No. 4)

• Base:
  • savory mints
  • onion
  • tin of Hines tomato soup
  • frozen peas (handful)
• Topping:
  • crushed Smith’s crisps
  • sometimes mixed with grated cheddar
• Bake: 20 minutes under hot grill until crisp, biscuit-like crust that crackles

Spaghetti bolognese (British 1970s) (No. 3)

• Mince browned with chopped onion
• Tin of Hines tomato soup
• 1 tsp dried mixed herbs
• Tube of tomato purée (squeezed in)
• Spaghetti:
  • boiled in salted water for nearly 20 minutes until fork-cuttable
• Combined in Pyrex dish
• Topped with:
  • grated cheddar
  • dried parmesan from a green tin (described as smelling like “sick,” but “magnificent” overall)

Cottage pie (No. 2)

• Uses leftover roast:
  • cold roast beef minced through hand-cranked grinder
  • chopped onion
  • fried in dripping
  • thick gravy with meat juices + crumbled Oxo cube
• Transferred to deep Pyrex dish
• Topped with:
  • buttery mashed potato
  • scored into peaks with fork tines
  • dotted with butter
• Bake at gas mark 6 for 30 minutes until potato golden and gravy bubbling.

Mints and tatties (No. 1)

• 1/2 lb mints
• Onion, chopped fine and softened in fat
• Sliced carrot for sweetness
• 1 crumbled Oxo cube
• Water to just cover
• Simmer gently 45 minutes until gravy dark and rich
• Served with:
  • “proper” mashed tatties (buttered until glossy, generously seasoned)
• Notes: feeds family; cost for four referenced.

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Step-by-step methods & key timings/temps (condensed)

• Mints on toast: Brown mints with onion → add Oxo + Worcestershire → thicken with flour + kettle splash water → ladle over buttered thick toast (serve hot).
• Mint dumplings: Brown & simmer mince with carrots, swede, Marmite → make suet/scone-like dough (self-raising flour + salt + cold water) → roll into small balls → drop into bubbling mince 20 minutes before tea → lid on; heat down until dumplings swell and set.
• Stuffed marrow: Halve marrow lengthways, remove seeds → fill with sage/onion mince + breadcrumbs → tie → set in roasting tin with stock → bake 1.5 hours until soft/translucent.
• Mince cobbler: Make mince stew with onions/carrots + baked beans → transfer to Pyrex → make scone dough, cut rounds → overlap on top → brush with milk → bake 20 minutes until golden.
• Curried mints with sultanas: Brown mince + onion → add curry powder → stir in grated apple, sultanas, mango chutney (+ optional mushy peas) → serve on long-grain rice with a dollop of “Branson.”
• Potato-layer mince: Layer thick sliced potatoes with chopped onions and seasoned mince → add beef dripping + splash stock → clamp lid; cook on lowest flame 1.5 hours (crisp bottom, soft middle).
• Black Country tray bake: Mix mince + pigs liver + breadcrumbs + onion, bind with coal fat → bake in deep tray with onion gravy → serve with mushy peas + mashed potato.
• Rissoles: Mix leftover mince or beef with mashed potato + chopped onion + beaten egg + mixed herbs → shape patties → dip in beaten egg then breadcrumbs → fry in beef dripping (chip pan) until crisp outside.
• Stuffed peppers: Fill peppers with mince + rice + tomato + herbs → top with lids → stand upright in roasting dish → surround with tin tomato soup → bake 40 minutes until rice swollen and mince fragrant.
• Mince & macaroni: Brown mints with onion + Oxo → simmer chopped tomatoes until thick → mix through cooked macaroni + grated cheddar.
• Mince hash: Chop leftover mince + cold boiled potatoes → fry in heavy pan with dripping → press flat until underside crusts dark → flip and fry again → serve wedges with fried egg + brown sauce.
• Gallentine: Pack meats/crumbs/egg/spice into loaf tin → steam 2 hours → cool, wrap, weigh down → chill overnight → slice and serve with pickled beetroot, salad cream, lettuce.
• Mint suet pudding: Line basin with rolled suet pastry → fill with seasoned mince/onion/stock/Worcester → cap with pastry, seal → tie in cloth → steam 3 hours in boiling water → turn out to burst open gravy.
• Mint crumble: Stew mints with carrots/onions + baked beans in Pyrex → top with crumb mix (flour + butter + cheddar + oats) → bake 20 minutes until golden.
• Mints and onion pie: Line deep pie plate with shortcrust → fill with browned mince + onions + Oxo + cornflour + black pepper → cover with lid; crimp and poke steam hole → bake 40 minutes until thick/glossy.
• Roly-poly: Spread suet pastry on towel → spread mints + onion + mustard → roll tightly → wrap in greaseproof then cloth tied ends → boil in water 2 hours → slice wheels → serve with onion gravy and buttery mash.
• Cabbage rolls: Blanch whole savoy cabbage in salted water → fill leaves with mince + cooked rice + fried onion + paprika → roll and bake in casserole with chopped tomatoes/pata 1.5 hours.
• Brideies: Fill half-moon pastries → crimp and vent with 3 slashes → bake 30 minutes at high heat until golden flakes.
• British Musa: Fry sliced aubergines → layer with mince seasoned with cinnamon + tomato purée → top with custard powder + milk + beaten egg mixture → bake 40 minutes until pale golden.
• Lasagna (1970s): Brown mince with onion → put in Pyrex with tomato soup → lay dried lasagna sheets directly → pour attempted lump béchamel (flour + margarine + milk) → top with cheddar → bake 1 hour.
• Mince Wellington: Shape seasoned mince loaf with sausage meat + breadcrumbs + mushrooms + beaten egg → wrap in puff pastry → egg yolk glaze → bake until deep amber → slice at table.
• Mint surprise: Bake mints base with onion + tomato soup + frozen peas in Pyrex → top with crushed crisps (sometimes with cheddar) → grill 20 minutes until crisp/biscuit crust crackles.
• Spaghetti bolognese: Brown mince + onion → add tomato soup + dried herbs + tomato purée → boil spaghetti nearly 20 min → combine in Pyrex → top with cheddar + dried parmesan (boil time specified, bake timing not detailed).
• Cottage pie: Mince leftover roast beef + onion → fry in dripping → simmer into thick gravy with meat juices + Oxo → in deep Pyrex → top with buttery mashed potato peaks + butter → bake gas mark 6 30 minutes.
• Mints and tatties: Brown mints in heavy pan with fine-chopped onion softened in fat → add sliced carrot + Oxo + water → simmer gently 45 minutes until dark/rich → serve with glossy buttered mashed tatties.

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Equipment mentioned & preparation notes

• Heavy frying pan (for browning mints)
• Roasting tin (for stuffed marrow)
• Pyrex dish (used for cobbler, crumble, multiple casseroles, lasagna, spaghetti bolognese, mint surprise, cottage pie)

Category

Cooking

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