Tinned-Meat Collops. — Peel two moderate-sized onions, slice them, put them in a stewpan with a lump of butter, and fry to a golden brown; then mix in 2 table-spoonfuls of flour and 1 pint of stock, add a few sprigs of thyme, parsley, and a bay-leaf tied together, a few cloves, and salt and pepper to taste ; boil gently for half-an-hour. At the end of that time, strain the stock into a clean stew- pan, put in the Meat, which should have been cut into small nice-shaped collops, flavour with either walnut or mushroom ketchup and a few drops of Worcestershire sauce, and let the whole stew gently at the side of the fire for an hour. When ready, turn the collops on to a hot dish, pour the gravy over them, and serve. Tinned Meat and Mashed Potatoes. — Peel and boil seven or eight large potatoes, and mash them; chop about lib. of tinned Meat✪ Tinned-Meat Balls with Salad and mix with the potatoes. Peel and chop a small onion, put it in a stewpan, with 1 scant tea- cupful of the fat and jelly of the Meat, 2 teaspoonfuls of Meat — continued. curry powder, 1 teaspoonful each of sugar and vinegar, and a small quantity of salt and pepper. Place the stewpan over the fire, and stir the contents until boiling, then mix the -whole with the Meat and potatoes. Pile the mixture in a pyramid on a dish on which it can be served and that will stand the heat of the oven. Strew grated bread- crumb over the pyramid, baste it with 2 or 3 table-spoonfuls of warmed butter, and put it in a brisk oven. When nicely browned, take the pyramid out of the oven, and serve while very hot with a sauceboatful of tomato sauce. Tinned. Meat-and-Oatmeal Pudding. — Put 1 heaped tea- cupful of oatmeal into a saucepan with 1 small peeled and finely-chopped onion, 1 teaspoonful each of anchovy sauce and grated lemon-peel, season to taste with salt, pepper, and a small quantity of grated nutmeg, and pour in 1 pint of water. Boil the oatmeal gently for half-an-hour, stirring it continually with a wooden spoon. Beat four eggs together with loz. of flour, and chop Mb. of tinned Meat and 4oz. of bacon✪ Tinned Meat-and-Oatmeal Pudding. Mix the eggs, Meat, and bacon with the oatmeal, stirring the whole vigorously until well mixed. Butter a pudding-basin, turn the mixture into it, and press down tightly ; tie a well-floured cloth over the top, put it into a saucepan of boiling water, taking care that the water does not enter the basin, and steam the pudding for an-hour- and-a-half. When cooked, turn the pudding out of the basin on to a hot dish, and serve with a sauceboatful of gravy. Tinned-Meat-and-Oyster Pie. — Prepare a good Meat-pie crust, butter a pie-dish, and line it with it. Roll out a flat of the paste large enough to go over the dish and form a cover ; grease the interior of the crust in the pie- disli, then put in two jars of small cups, to prevent the cover falling in, which must be placed on the top. Trim off the paste neatly round the edges of the dish, and bake until lightly browned in a crisp oven. Meanwhile, prepare the following mixture : Put loz. of butter and 1 table- spoonful of flour into a stewpan, stir it over the fire until mixed, but not browned, then pour in the liquor from a tin of oysters, add 1 table-spoonful of finely-chopped onions, and season to taste with salt, pepper, and a small quan- tity of powdered ma✪ Tinned Meat and Oyster Piece. Stir the sauce over the fire until thickened. Chop about fib.

AI-modernized reading of the original text

Tinned-Meat Collops. — Peel two moderate-sized onions, slice them, put them in a stewpan with a lump of butter, and fry to a golden brown; then mix in 2 table-spoonfuls of flour and 1 pint of stock, add a few sprigs of thyme, parsley, and a bay-leaf tied together, a few cloves, and salt and pepper to taste ; boil gently for half-an-hour. At the end of that time, strain the stock into a clean stewpan, put in the Meat, which should have been cut into small nice-shaped collops, flavour with either walnut or mushroom ketchup and a few drops of Worcestershire sauce, and let the whole stew gently at the side of the fire for an hour. When ready, turn the collops on to a hot dish, pour the gravy over them, and serve. Tinned Meat and Mashed Potatoes. — Peel and boil seven or eight large potatoes, and mash them; chop about lib. of tinned Meat and mix with the potatoes. Peel and chop a small onion, put it in a stewpan, with 1 scant teacupful of the fat and jelly of the Meat, 2 teaspoonfuls of Meat — continued. curry powder, 1 teaspoonful each of sugar and vinegar, and a small quantity of salt and pepper. Place the stewpan over the fire, and stir the contents until boiling, then mix the -whole with the Meat and potatoes. Pile the mixture in a pyramid on a dish on which it can be served and that will stand the heat of the oven. Strew grated breadcrumb over the pyramid, baste it with 2 or 3 table-spoonfuls of warmed butter, and put it in a brisk oven. When nicely browned, take the pyramid out of the oven, and serve while very hot with a sauceboatful of tomato sauce. Tinned. Meat-and-Oatmeal Pudding. — Put 1 heaped teacupful of oatmeal into a saucepan with 1 small peeled and finely-chopped onion, 1 teaspoonful each of anchovy sauce and grated lemon-peel, season to taste with salt, pepper, and a small quantity of grated nutmeg, and pour in 1 pint of water. Boil the oatmeal gently for half-an-hour, stirring it continually with a wooden spoon. Beat four eggs together with loz. of flour, and chop Mb. of tinned Meat and 4oz. of bacon. Mix the eggs, Meat, and bacon with the oatmeal, stirring the whole vigorously until well mixed. Butter a pudding-basin, turn the mixture into it, and press down tightly ; tie a well-floured cloth over the top, put it into a saucepan of boiling water, taking care that the water does not enter the basin, and steam the pudding for an hour and a half. When cooked, turn the pudding out of the basin on to a hot dish, and serve with a sauceboatful of gravy. Tinned-Meat-and-Oyster Pie. — Prepare a good Meat-pie crust, butter a pie-dish, and line it with it. Roll out a flat of the paste large enough to go over the dish and form a cover ; grease the interior of the crust in the piedisli, then put in two small cups, to prevent the cover falling in, which must be placed on the top. Trim off the paste neatly round the edges of the dish, and bake until lightly browned in a crisp oven. Meanwhile, prepare the following mixture : Put loz. of butter and 1 tablespoonful of flour into a stewpan, stir it over the fire until mixed, but not browned, then pour in the liquor from a tin of oysters, add 1 table-spoonful of finely-chopped onions, and season to taste with salt, pepper, and a small quantity of powdered mace. Stir the sauce over the fire until thickened. Chop about fib.

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Tinned-Meat Balls with SaladTinned Meat and Mashed PotatoesTinned-Meat CollopsTinned Meat-and-Oatmeal PuddingSteamed Pudding with Tinned Meat and BaconTinned Meat and Oyster Pie

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