Tinned-Meat Pie with Macaroni. — Put 1 breakfast-cupful
of the jelly and fat out of a tin of Meat into a sauce-
pan with 4oz. of macaroni, one peeled and chopped onion,
and J pint of milk ; season with salt, pepper, cayenne, and
a small quantity of grated nutmeg. Boil the macaroni
gently until tender. Put about fib. of the tinned Meat
into a pie-dish, dust it over with salt and pepper, put three
or four sliced hard-boiled eggs on the top, and a few pieces
of the jelly and fat. Pour the macaroni over the Meat
and eggs, and cover the whole with a thin sheet of pie-
crust. Bake the pie in a quick oven for twenty minutes.
When cooked, stand the pie-dish on a flat dish over which
has been spread a folded napkin or an ornamental dish-
paper, and serve while hot. If preferred, the macaroni can
be covered with grated breadcrumb, and a few pieces of
butter placed on the top; in that case the pie-crust will
not be required.
Tinned -Meat -and -Potato -Cakes. — Finely chop fib. of
tinned mutton or beef, put it in a basin, and mix with
it 2 breakfast-cupfuls of mashed potatoes, h teacupful of
milk, J teacupful of vinegar, 2 table-spoonfuls of cooked
and chopped onion, 1 table-spoonful of chopped parsley,
1 teaspoonful each of sugar and curry powder, and salt,
pepper, and nutmeg✪ Tinned Meat and Potato Cakes in small quantities. Work all the
ingredients until well mixed, then divide it into small
equal-sized quantities, roll them into balls with floured
hands, and flatten. Put a lump of clarified fat or dripping-
in a frying-pan, place it over the fire, and when it begins
to boil put in the cakes, and fry them until browned all over.
As each lot of cakes are cooked, put them on paper in
front of the fire to drain while the others are being done.
Spread a folded napkin or an ornamental dish-paper over
a hot dish, arrange the cakes on it in a pyramid, garnish
with filed parsley, and serve.
Tinned-Meat-and-Potato Cheese or Pain. — Peel and boil
lib. of potatoes, and when done, drain, and mash them ;
mix with the potatoes 1 table-spoonful of cooked onions,
J table-spoonful of chopped parsley, and Jib. of chopped
tinned Meat. Season the mixture to taste with salt and
pepper, and work it up with oil, vinegar, and milk✪ Tinned Meat and Potato Cheese or Pain, using
only sufficient of the liquids, in equal quantities, to make
it into a stiff’ paste. Turn it into a fluted mould and
press well. Put a small plate inside the mould, with a
weight on the top, and leave it for a few hours. When
ready to serve, turn the cheese out of the mould on to a
dish over which has been spread a folded napkin or an orna-
mental dish-paper, and garnish with a few sprigs of parsley.
Page 504 · 2 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
Tinned-Meat Pie with Macaroni. — Put 1 breakfast-cupful of the jelly and fat out of a tin of Meat into a saucepan with 4oz. of macaroni, one peeled and chopped onion, and J pint of milk ; season with salt, pepper, cayenne, and a small quantity of grated nutmeg. Boil the macaroni gently until tender. Put about fib. of the tinned Meat into a pie-dish, dust it over with salt and pepper, put three or four sliced hard-boiled eggs on the top, and a few pieces of the jelly and fat. Pour the macaroni over the Meat and eggs, and cover the whole with a thin sheet of piecrust. Bake the pie in a quick oven for twenty minutes. When cooked, stand the pie-dish on a flat dish over which has been spread a folded napkin or an ornamental dishpaper, and serve while hot. If preferred, the macaroni can be covered with grated breadcrumb, and a few pieces of butter placed on the top; in that case the pie-crust will not be required.
Tinned -Meat -and -Potato -Cakes. — Finely chop fib. of tinned mutton or beef, put it in a basin, and mix with it 2 breakfast-cupfuls of mashed potatoes, h teacupful of milk, J teacupful of vinegar, 2 table-spoonfuls of cooked and chopped onion, 1 table-spoonful of chopped parsley,
1 teaspoonful each of sugar and curry powder, and salt, pepper, and nutmeg in small quantities. Work all the ingredients until well mixed, then divide it into small equal-sized quantities, roll them into balls with floured hands, and flatten. Put a lump of clarified fat or drippingin a frying-pan, place it over the fire, and when it begins to boil put in the cakes, and fry them until browned all over. As each lot of cakes are cooked, put them on paper in front of the fire to drain while the others are being done. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the cakes on it in a pyramid, garnish with fried parsley, and serve.
Tinned-Meat-and-Potato Cheese or Pain. — Peel and boil lib. of potatoes, and when done, drain, and mash them ; mix with the potatoes 1 table-spoonful of cooked onions,
J table-spoonful of chopped parsley, and Jib. of chopped tinned Meat. Season the mixture to taste with salt and pepper, and work it up with oil, vinegar, and milk, using only sufficient of the liquids, in equal quantities, to make it into a stiff paste. Turn it into a fluted mould and press well. Put a small plate inside the mould, with a weight on the top, and leave it for a few hours. When ready to serve, turn the cheese out of the mould on to a dish over which has been spread a folded napkin or an ornamental dish-paper, and garnish with a few sprigs of parsley.
Records on this page
Tinned Meat and Potato CakesTinned Meat and Potato Cheese or Pain