Tinned-Meat-and-Rice Pudding. — Wash 1 teacup ful of rice, put it. into a saucepan with 1 table-spoonful of finely- chopped onion, a small lump of butter, and 1 pint of milk ; season with small quantities of pepper, salt, powdered mace, and nutmeg, and stew it over a moderate fire until tender. Butter a pie-dish, and line the bottom with two or three thick slices of tinned Meat. Break two eggs in a basin, mix J table-spoonful of flour with them, and beat until creamy. When the rice is cooked, move it to the side of the fire, and stir the beaten eggs in quickly. Turn the rice over the Meat, smooth it with a spoon, and put a few pieces of the fat of the Meat✪ Tinned-Meat-and-Rice Pudding on the top. Place the pudding in a brisk oven, and bake until beginning to brown. Serve very hot. This will be found an extremely simple and a very tasty dish. Meat — continued. Tinned-Meat Shape. — (1) Soak Joz. of gelatine in a small quantity of water ; put it into a saucepan with a peeled carrot and onion, a few sprigs of thyme and marjoram, and lqt. of stock, and boil until reduced to two-thirds. Open a 21b. tin and cut the Meat into collops, trimming them to an even shape ; put them in a stewpan, strain the above liquor over, season to taste with salt and pepper, add a few drops of mushroom or walnut ketchup✪ Tinned-Meat Shape, and keep it simmering gently at the side of the fire for ten or fifteen minutes to allow the Meat to get warm. Turn the whole into a mould, and stand it in a cool temperature. When cold and set, turn the shape out of the mould on to a dish over which has been spread a folded napkin or a lace- edged dish-paper, garnish with parsley, and serve. (2) Soak Jib. of breadcrumbs in as much milk as they will absorb ; mince lib. of tinned Meat and 2oz. of suet, mix them together with the breadcrumbs, add pepper and salt to taste, and grated lemon-peel, chopped thyme, and parsley in small quantities. Bind the ingredients together with two well-beaten eggs, mixing them thoroughly. Butter a basin, fill it with the mixture, and tie a pudding- cloth over the top. Put it into a saucepan of boiling- water and boil for an hour. At the end of that time take the basin out of the saucepan and leave the contents until cold. When ready to serve, turn the shape out of the basin on to a dish, and garnish it with the jelly in the and a few sprigs of parsley. MECKLENBURG PUNCH. — See Punch. MECKLENBURG SAUSAGES. — See Sausages. MEDLARS (Fr. Nefles; Ger. Mispeln; Ital. Nespole; Sp. Nispei-as). — The fruit of the Medlar-tree ( Mespilus (jermanica) is appreciated for its agreeable acidity, which sets in after the pulp has begun to decay. The skin of the Medlar is brown, and the flesh firm and austere, not at all fit to eat when first gathered, nor until disinteg- ration, or “ bletting,” as it is called, has set in. In this state the fruit will keep for a long time. The Medlar grows wild in many parts of Europe, but the cultivated kinds yield the best fruit. The small- fruited Nottingham Medlar is a great favourite with horticulturists, the large Dutch taking preference on account of the size of its fruit. Japanese Medlars are described under Loquats.

AI-modernized reading of the original text

Tinned-Meat-and-Rice Pudding. — Wash 1 teacupful of rice, put it. into a saucepan with 1 table-spoonful of finely chopped onion, a small lump of butter, and 1 pint of milk ; season with small quantities of pepper, salt, powdered mace, and nutmeg, and stew it over a moderate fire until tender. Butter a pie-dish, and line the bottom with two or three thick slices of tinned Meat. Break two eggs in a basin, mix J table-spoonful of flour with them, and beat until creamy. When the rice is cooked, move it to the side of the fire, and stir the beaten eggs in quickly. Turn the rice over the Meat, smooth it with a spoon, and put a few pieces of the fat of the Meat on the top. Place the pudding in a brisk oven, and bake until beginning to brown. Serve very hot. This will be found an extremely simple and a very tasty dish. Meat — continued. Tinned-Meat Shape. — (1) Soak Joz. of gelatine in a small quantity of water ; put it into a saucepan with a peeled carrot and onion, a few sprigs of thyme and marjoram, and 1 qt. of stock, and boil until reduced to two-thirds. Open a 21b. tin and cut the Meat into collops, trimming them to an even shape ; put them in a stewpan, strain the above liquor over, season to taste with salt and pepper, add a few drops of mushroom or walnut ketchup, and keep it simmering gently at the side of the fire for ten or fifteen minutes to allow the Meat to get warm. Turn the whole into a mould, and stand it in a cool temperature. When cold and set, turn the shape out of the mould on to a dish over which has been spread a folded napkin or a laceedged dish-paper, garnish with parsley, and serve. (2) Soak Jib. of breadcrumbs in as much milk as they will absorb ; mince lib. of tinned Meat and 2oz. of suet, mix them together with the breadcrumbs, add pepper and salt to taste, and grated lemon-peel, chopped thyme, and parsley in small quantities. Bind the ingredients together with two well-beaten eggs, mixing them thoroughly. Butter a basin, fill it with the mixture, and tie a pudding-cloth over the top. Put it into a saucepan of boilingwater and boil for an hour. At the end of that time take the basin out of the saucepan and leave the contents until cold. When ready to serve, turn the shape out of the basin on to a dish, and garnish it with the jelly in the basin and a few sprigs of parsley. MECKLENBURG PUNCH. — See Punch. MECKLENBURG SAUSAGES. — See Sausages. MEDLARS (Fr. Nefles; Ger. Mispeln; Ital. Nespole; Sp. Nispei-as). — The fruit of the Medlar-tree ( Mespilus (jermanica) is appreciated for its agreeable acidity, which sets in after the pulp has begun to decay. The skin of the Medlar is brown, and the flesh firm and austere, not at all fit to eat when first gathered, nor until disintegration, or “ bletting,” as it is called, has set in. In this state the fruit will keep for a long time. The Medlar grows wild in many parts of Europe, but the cultivated kinds yield the best fruit. The smallfruited Nottingham Medlar is a great favourite with horticulturists, the large Dutch taking preference on account of the size of its fruit. Japanese Medlars are described under Loquats.

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