Fried Tinned-Meat Fatties. — Chop Mb. of tinned Meat,
and mix with it half the quantity of grated breadcrumb,
1 table-spoonful each of chopped onion and parsley, salt and
pepper to taste, and a small quantity of grated nutmeg.
Warm a little of the Meat jelly, then bind the above
mixture with it. Roll out very thin a good short crust,
divide it into pieces 3in. square, put a portion of the Meat
mixture on each, and wrap the paste round. Fry the
patties in boiling fat, browning them nicely all over ; drain,
pile them on a hot dish over which has been laid a folded
napkin or an ornamental dish-paper, garnish with fried
parsley, and serve.
Fried Tinned Meat and Rice. — Wash \ breakfast-cupful
of rice, throw it into a saucepan of boiling water, and boil
until tender. Peel and mince a moderate-sized onion, and
chop about Mb. of tinned Meat. Put the onion in a
frying-pan, with some of the fat of the Meat, and fry.
Drain the rice, put it in with the onion, also the Meat ;
season with pepper, salt, a small quantity of pounded
mace, and 1 teaspoonful each of sugar, dry mustard, and
vinegar. Stir the mixture over the fire, and fry for about
fifteen minutes, adding more fat occasionally. Turn the
fry on to a hot dish, garnish with crofttons of fried bread
or sippets of toast, and serve.
Fried Tinned-Meat-and-Rice Balls. — Wash fib. of rice,
put it into a saucepan with, 1 table-spoonful of chopped
onion,✪ Baked Tinned Meat pour in 1 pint of milk, season with salt and pepper
and a small quantity of grated nutmeg, and stew the rice
until tender. Chop about fib. of tinned Meat, the fat and
jelly of which may be put in with the rice while cooking.
Beat two eggs to a stiff' cream. When the rice is cooked,
mix the eggs and Meat with it, then turn the whole on to
a plate, spread it out, and let it cool. Roll the mixture
into small balls, dip them in beaten egg, then roll them
in breadcrumbs. Make a lump of lard or clarified fat
hot in a frying-pan, put in the balls, and fry them
until crisp and brown. As the balls are fried, put them
on paper near the fire to drain off' the fat. Spread a
fancy-edged dish-paper or a folded napkin over a hot dish,
arrange the balls on it, garnish with fried parsley, and
serve with a sauceboatful of clear gravy.
Minced Tinned Meat. — Finely chop lib. of tinned Meat,
put it in a saucepan with 1 pint of rich gravy, season to
taste with salt and pepper, add \ teacupful of tomato
ketchup, and let it simmer gently at the side of the fire.
Boil a sufficient quantity of potatoes, and when cooked
drain and mash them well together with a small lump of
butter ; pack them into a border mould, and put this in
the bain-marie for about ten minutes. Poacli in water the
requisite quantity of fresh eggs✪ Minced Tinned Meat, and cut them evenly
round the edges with a round tin cutter. Turn the border
of potatoes on to a hot dish, put the mince in the centre,
arrange the poached eggs on the top, and serve without
delay.
Page 500 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fried Tinned-Meat Fatties. — Chop Mb. of tinned Meat, and mix with it half the quantity of grated breadcrumb, 1 table-spoonful each of chopped onion and parsley, salt and pepper to taste, and a small quantity of grated nutmeg. Warm a little of the Meat jelly, then bind the above mixture with it. Roll out very thin a good short crust, divide it into pieces 3in. square, put a portion of the Meat mixture on each, and wrap the paste round. Fry the patties in boiling fat, browning them nicely all over ; drain, pile them on a hot dish over which has been laid a folded napkin or an ornamental dish-paper, garnish with fried parsley, and serve.
Fried Tinned Meat and Rice. — Wash \ breakfast-cupful
of rice, throw it into a saucepan of boiling water, and boil until tender. Peel and mince a moderate-sized onion, and chop about Mb. of tinned Meat. Put the onion in a frying-pan, with some of the fat of the Meat, and fry. Drain the rice, put it in with the onion, also the Meat ; season with pepper, salt, a small quantity of pounded mace, and 1 teaspoonful each of sugar, dry mustard, and vinegar. Stir the mixture over the fire, and fry for about fifteen minutes, adding more fat occasionally. Turn the fry on to a hot dish, garnish with croutons of fried bread or sippets of toast, and serve.
Fried Tinned-Meat-and-Rice Balls. — Wash fib. of rice, put it into a saucepan with, 1 table-spoonful of chopped onion, pour in 1 pint of milk, season with salt and pepper and a small quantity of grated nutmeg, and stew the rice until tender. Chop about fib. of tinned Meat, the fat and jelly of which may be put in with the rice while cooking. Beat two eggs to a stiff cream. When the rice is cooked, mix the eggs and Meat with it, then turn the whole on to a plate, spread it out, and let it cool. Roll the mixture into small balls, dip them in beaten egg, then roll them in breadcrumbs. Make a lump of lard or clarified fat hot in a frying-pan, put in the balls, and fry them until crisp and brown. As the balls are fried, put them on paper near the fire to drain off the fat. Spread a fancy-edged dish-paper or a folded napkin over a hot dish, arrange the balls on it, garnish with fried parsley, and serve with a sauceboatful of clear gravy.
Minced Tinned Meat. — Finely chop lib. of tinned Meat, put it in a saucepan with 1 pint of rich gravy, season to taste with salt and pepper, add \ teacupful of tomato ketchup, and let it simmer gently at the side of the fire. Boil a sufficient quantity of potatoes, and when cooked drain and mash them well together with a small lump of butter ; pack them into a border mould, and put this in the bain-marie for about ten minutes. Poacli in water the requisite quantity of fresh eggs, and cut them evenly round the edges with a round tin cutter. Turn the border of potatoes on to a hot dish, put the mince in the centre, arrange the poached eggs on the top, and serve without delay.
Records on this page
Baked Tinned MeatFried Tinned-Meat FattiesFried Tinned Meat and RiceFried Tinned-Meat-and-Rice BallsMinced Tinned MeatStewed Tinned Meat and Rice