Baked Tinned Meat. — Put two eggs into a basin with \ tea-
cupful of milk, 1 teacupful of breadcrumbs, one small peeled
and finely-chopped onion, and 2 table-spoonfuls each of
chopped parsley and chopped onions ; season to taste with
salt, pepper, powdered nutmeg, and cloves, and a few drops
of anchovy sauce. Beat the ingredients until thoroughly
well mixed. Cut lib. of tinned Meat into two or three
thick slices, lay them on a dish, and spread the above
mixture over them; put three or four lumps of fat out of
the tin of Meat on the top, and place it in a brisk oven.
When nicely browned over the top, serve the Meat. As
it has to be served in the dish in which it was baked,
one that will stand the heat of the oven must be used.
Broiled Tinned Meat. — Take the Meat out of the tin,
scrape off the fat and gravy, cut it into slices, and season
with salt and cayenne pepper ; grill it slightly over a clear
quick fire. In the meantime, warm 1 breakfast-cupful of
pickled mushrooms, and mince part of them. When the
Meat is dished, strew them over it, arrange the whole ones
round, and serve as soon as possible after taking the Meat
olf the grill.
Fried Minced Tinned Meat. — Chop 4oz. of bacon, put it
in a frying-pan with a peeled and chopped onion and a
small lump of butter, and fry them for a few minutes over
a brisk fire. Chop lib. of tinned Meat, and mix with it
a chopped pickled gherkin, | teacupful of the Meat jelly,
1 teaspoonful each of sugar, grated lemon-peel, and chopped
sweet herbs, a small quantity of salt, pepper, and grated
nutmeg, and 2 table-spoonfuls of breadcrumbs. Put the
Meat mixture into the pan with the bacon and onions, and
stir over the fire until lightly browned, adding more butter
when necessary. Put lib. of tinned tomatoes in a stewpan
with \ table-spoonful of finely chopped onion, \ table-spoon-
ful ea 'li of sugar and vinegar, loz. of butter, 1 table-
spoonful of mashed potatoes, and salt and pepper to taste.
Stir the tomato mixture over the fire until thick and boil-
ing, then turn it on to a hot dish, put the fried mince
on it, garnish with croutons of fried bread or sippets of
toast, and serve.
Fried Tinned Meat in Paper Cases. — Put 1 table-spoonful
of flour into a basin with \ table-spoonful each of finely-
chopped onion and parsley, 1 teaspoonful of dry mustard,
Meat — con tinued.
1 teaspoonful of sugar, 1 saltspoonful each of salt and
pepper, 1 teaspoonful of chopped or powdered sweet herbs,
and a small quantity each of grated lemon-peel and nutmeg.
Stir the above ingredients until quite smooth together with
\ teacupful of vinegar and water, mixed in equal quantities.
Cut about 12oz. or 13oz. of tinned Meat into slices, and
spread some of the above mixture over each slice, then wrap
them up separately in well-greased sheets of white paper.
Put a lump of lard or dripping in a frying-pan, place it over
the fire until boiling, then put in the cases of Meat, and
fry them. Drain the cases, lay them on a hot dish over
which has been spread a folded napkin or an ornamental dish-
paper, garnish with fried parsley, and serve. ✪ Baked Tinned Meat
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Baked Tinned Meat. — Put two eggs into a basin with \ tea-
cupful of milk, 1 teacupful of breadcrumbs, one small peeled
and finely-chopped onion, and 2 table-spoonfuls each of
chopped parsley and chopped onions ; season to taste with
salt, pepper, powdered nutmeg, and cloves, and a few drops
of anchovy sauce. Beat the ingredients until thoroughly
well mixed. Cut lib. of tinned Meat into two or three
thick slices, lay them on a dish, and spread the above
mixture over them; put three or four lumps of fat out of
the tin of Meat on the top, and place it in a brisk oven.
When nicely browned over the top, serve the Meat. As
it has to be served in the dish in which it was baked,
one that will stand the heat of the oven must be used.
Broiled Tinned Meat. — Take the Meat out of the tin,
scrape off the fat and gravy, cut it into slices, and season
with salt and cayenne pepper ; grill it slightly over a clear
quick fire. In the meantime, warm 1 breakfast-cupful of
pickled mushrooms, and mince part of them. When the
Meat is dished, strew them over it, arrange the whole ones
round, and serve as soon as possible after taking the Meat
olf the grill.
Fried Minced Tinned Meat. — Chop 4oz. of bacon, put it
in a frying-pan with a peeled and chopped onion and a
small lump of butter, and fry them for a few minutes over
a brisk fire. Chop lib. of tinned Meat, and mix with it
a chopped pickled gherkin, | teacupful of the Meat jelly,
1 teaspoonful each of sugar, grated lemon-peel, and chopped
sweet herbs, a small quantity of salt, pepper, and grated
nutmeg, and 2 table-spoonfuls of breadcrumbs. Put the
Meat mixture into the pan with the bacon and onions, and
stir over the fire until lightly browned, adding more butter
when necessary. Put lib. of tinned tomatoes in a stewpan
with \ table-spoonful of finely chopped onion, \ table-spoon-
ful ea 'li of sugar and vinegar, loz. of butter, 1 table-
spoonful of mashed potatoes, and salt and pepper to taste.
Stir the tomato mixture over the fire until thick and boil-
ing, then turn it on to a hot dish, put the fried mince
on it, garnish with croutons of fried bread or sippets of
toast, and serve.
Fried Tinned Meat in Paper Cases. — Put 1 table-spoonful
of flour into a basin with \ table-spoonful each of finely-
chopped onion and parsley, 1 teaspoonful of dry mustard,
Meat — con tinued.
1 teaspoonful of sugar, 1 saltspoonful each of salt and
pepper, 1 teaspoonful of chopped or powdered sweet herbs,
and a small quantity each of grated lemon-peel and nutmeg.
Stir the above ingredients until quite smooth together with
\ teacupful of vinegar and water, mixed in equal quantities.
Cut about 12oz. or 13oz. of tinned Meat into slices, and
spread some of the above mixture over each slice, then wrap
them up separately in well-greased sheets of white paper.
Put a lump of lard or dripping in a frying-pan, place it over
the fire until boiling, then put in the cases of Meat, and
fry them. Drain the cases, lay them on a hot dish over
which has been spread a folded napkin or an ornamental dish-
paper, garnish with fried parsley, and serve.