of any kind of tinned Meat, put it with the oysters into the sauce, and boil all together for two minutes. When the pie-crust is cooked, take it out of the oven and turn it out of the pie-dish, first removing the jars. Pour the Meat mixture into the pie- crust, replace the cover, and put it in the oven again for a few minutes. Spread a folded napkin or an orna- mental dish-paper on a hot dish, stand the pie on it, and serve. Tinned-Meat Patty. — Sift h teaspoonful of baking-powder with 41b. of flour, then mb in 2oz. of butter, and when quite smooth stir in sufficient water✪ Tinned Meat Patty to form a light dough ; knead well on a floured table, and divide it into two equal portions. Roll out one portion of the paste, line a buttered baking-tin with it, cover it with thin slices of ham, and over those spread a layer of tinned Meat. Roll out the remainder of the dough, cover the Meat with it, trim round the edges, and moisten and pinch them together. Bake the patty for a little under an hour in a moderate oven. When cooked, cut it into squares, and leave it in the tin until cold. Tinned-Meat Pie. — (1) Peel and slice a large onion (or two small ones), and put it into a saucepan with 1 teacupful of well-washed rice, and l teaspoonful each of pepper, salt, and ground mace ; pour in 1 pint of milk or water, or milk and water mixed, and boil the rice gently until tender, having it rather dry when cooked. Chop 8oz. or lOoz. of tinned Meat, and season to taste with salt, pepper, and ground mace ; add 1 teaspoonful each of sugar, dry mustard, and chilli vinegar, and 1 or 2 table-spoonfuls of chopped herbs✪ Tinned Meat Pie. Turn the rice into a pie-dish, and mix the Meat mixture with it ; smooth the surface with the blade of a knife and strew grated breadcrumb over, put three or four small pieces of butter or fat from the Meat on the top, and bake it in a brisk oven. When nicely browned on the top, serve the Meat while very hot. tor details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. 928 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. M eat — con t inned . (2) Peel and boil a sufficient quantity of potatoes, but do not over-cook them ; when sufficiently done, cut them into slices. Boil a few onions, and when tender drain and chop them. Open a pot of tinned Meat and scrape off all the jelly, which put in a small saucepan with 1 teacupful of water, or more if it is for a large pie ; flavour to taste with salt, pepper, and tomato ketchup, and boil. Line the bottom of a pie-dish with a layer of potatoes, over them put a small quantity of the chopped onion and some of the Meat cut into nice-sliaped pieces, seasoning with salt and pepper. Put in another layer of potatoes, and proceed as before until the dish is full, making the last layer of potatoes. Pour the boiling gravy in at the side of the dish, put it into a brisk oven, and bake the pie until nicely browned on the top. Serve while hot.

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of any kind of tinned Meat, put it with the oysters into the sauce, and boil all together for two minutes. When the pie-crust is cooked, take it out of the oven and turn it out of the pie-dish, first removing the jars. Pour the Meat mixture into the piecrust, replace the cover, and put it in the oven again for a few minutes. Spread a folded napkin or an ornamental dish-paper on a hot dish, stand the pie on it, and serve. Tinned-Meat Patty. — Sift h teaspoonful of baking-powder with 41b. of flour, then mb in 2oz. of butter, and when quite smooth stir in sufficient water to form a light dough ; knead well on a floured table, and divide it into two equal portions. Roll out one portion of the paste, line a buttered baking-tin with it, cover it with thin slices of ham, and over those spread a layer of tinned Meat. Roll out the remainder of the dough, cover the Meat with it, trim round the edges, and moisten and pinch them together. Bake the patty for a little under an hour in a moderate oven. When cooked, cut it into squares, and leave it in the tin until cold. Tinned-Meat Pie. — (1) Peel and slice a large onion (or two small ones), and put it into a saucepan with 1 teacupful of well-washed rice, and l teaspoonful each of pepper, salt, and ground mace ; pour in 1 pint of milk or water, or milk and water mixed, and boil the rice gently until tender, having it rather dry when cooked. Chop 8oz. or lOoz. of tinned Meat, and season to taste with salt, pepper, and ground mace ; add 1 teaspoonful each of sugar, dry mustard, and chilli vinegar, and 1 or 2 table-spoonfuls of chopped herbs. Turn the rice into a pie-dish, and mix the Meat mixture with it ; smooth the surface with the blade of a knife and strew grated breadcrumb over, put three or four small pieces of butter or fat from the Meat on the top, and bake it in a brisk oven. When nicely browned on the top, serve the Meat while very hot. For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. M eat — con t inned . (2) Peel and boil a sufficient quantity of potatoes, but do not over-cook them ; when sufficiently done, cut them into slices. Boil a few onions, and when tender drain and chop them. Open a pot of tinned Meat and scrape off all the jelly, which put in a small saucepan with 1 teacupful of water, or more if it is for a large pie ; flavour to taste with salt, pepper, and tomato ketchup, and boil. Line the bottom of a pie-dish with a layer of potatoes, over them put a small quantity of the chopped onion and some of the Meat cut into nice-shaped pieces, seasoning with salt and pepper. Put in another layer of potatoes, and proceed as before until the dish is full, making the last layer of potatoes. Pour the boiling gravy in at the side of the dish, put it into a brisk oven, and bake the pie until nicely browned on the top. Serve while hot.

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