The encyclopaedia of practical cookery

Stewed Tinned Meat. — Peel 21b. of potatoes and lib. of onions, put them in a saucepan with some of the jelly from a tin of Australian Meat, and sufficient common stock to cover, and boil until tender. Cut the tinned Meat into small pieces, put them in with the vegetables, season to taste with salt and pepper, and simmer for about fifteen minutes longer. Turn the stew on to a hot dish, garnish with sippets of toast or croutons of bread that have been fried brown in butter, and serve. For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads. Meat — continued. Stewed Tinned Meat and Rice. — Scrape the fat and jelly off lib. of tinned Meat, and chop the Meat finely. Put 4 table-spoonfuls of well-washed rice into a stewpan with 3 table-spoonfuls of chopped onion, 1 teaspoonful of sugar, some of the fat and jelly off the Meat, and 14 pints of milk. Season to taste with salt, pepper, and a small quantity each of ground mace and nutmeg. Boil the rice until tender, then mix the chopped Meat in with it. Mash about 21b. of boiled potatoes, mixing butter and salt with them ; roll them into small balls, dip them in beaten egg, and then in a mixture of breadcrumbs and chopped parsley. Put a lump of butter or clarified fat in a frying-pan, and when it boils put in the potato balls, and fry them until nicely browned. As the balls are fried, put them on paper near the fire to drain. When the Meat is thoroughly heated, turn the stew on to a hot dish, garnish with the potato balls, and serve. Tinned-Meat Balls with Salad. — Finely chop |lb. of tinned Meat, and mix with it 1 heaped teacupful of mashed potatoes, J table-spoonful each of chopped onions and parsley, 1 teaspoonful of sugar, and a small quantity each of salt, pepper, and cayenne. Moisten the mixture with 1 wineglassful of salad-oil and milk, mixed in equal quantities, and a few drops of vinegar. Roll the mixture into small balls on a floured table. Beat an egg with 1 teacupful of milk, 2 teaspoonfuls of flour, and 1 teacupful of grated breadcrumb ; dip the balls in it, then put them into a frying-pan of boiling fat, and fry them over a brisk fire until well and equally browned. As the balls are cooked, put them on a piece of paper in front of the fire to drain as much of the fat off as possible. Put the Meat balls in the centre of a dish of nicely-dressed salad. Fig. 1149. Tinned-Meat Balls with Salad. place a few hard-boiled eggs that have been cut into halves lengthwise round (see Fig. 1149), and serve. Tinned-Meat-and-Bread Pudding. — Soak Mb. of any stale pieces of bread in cold water until quite soft, then drain them in a colander. Chop lOoz. or 12oz. of tinned Meat, and flavour it with powdered sage, salt, and pepper to taste. A finely-chopped onion may also be mixed with the Meat. Put the bread into a basin and beat it with a fork until quite smooth, then mix the Meat with it, and add 4 saltspoonful each of pounded cloves, nutmeg, and mace. Beat two eggs with \ teacupful of flour, and stir them into the above mixture. Butter a dish, turn the mixture into it, put some pieces of butter on the top, place it in a brisk oven, and bake for an hour and a half. Serve the pudding very hot.