"Take a pound of steak, which should be carefully minced with a small proportion of fat. Melt a tablespoonful of dripping in a stew-pan, and when it is smoking hot put in a finely chopped onion. Let it cook for a few seconds and add the minced steak. Brown it carefully, beating it well with a wooden spoon to keep it free from lumps.
Add a teacup of stock and a teaspoonful of salt, and let it simmer very gently for at least an hour. Then add a handful or more of breadcrumbs (which will absorb any liquid fat), or a dessertspoonful of oatmeal (which gives an agreeable flavour) or of barley, with a seasoning of pepper. A tablespoonful of mushroom ketchup is an improvement.
Cook a few minutes longer and serve on a hot ashet garnished with sippets of toast or fried bread and with a border of mashed potatoes."
The Scot's Kitchen