Historical information

Mandie Boyd, Robin and Patricia's eldest daughter, has very vivid memories of this meat mincer, her favorite gadget. "Every Sunday until I was about 12 (mid-1950s), there would be roast lamb with all the trimmings, good homemade mint sauce, roast potato and pumpkin, parsnip, tomato and onion pie with breadcrumb topping, fresh green peas and gravy. Monday night was Shepherd’s Pie, and I looked forward to it. The cold meat was cut up and fed through the mincing machine fastened to the table at Riversdale Rd. I don't remember it ever coming out at Walsh Street. Maybe Patricia was over cold roast lamb at that stage. I loved turning the handle and watching the meat squidge out, could hardly call it mince, some onion and lastly a slice of bread to push the bits through. Then the mincer all came apart, was washed and put away until next Monday. The meat and onion tossed with leftover gravy, mash on top, loads of butter, etched with a fork tine and baked in the oven. Served with tomato sauce, very good."

Physical description

A beige coloured, heavy meat mincer. Detachable (discs 2) and outer cover for mincing. Long handle with wood end. Small black rubber stoppers underneath.