In the majority of
cases, when opened, the contents of these tins are surrounded by a rich
fat, somewhat similar to lard, and when truffles are mixed with the
contents this fat is strongly impregnated with the flavour of the truffles.
How, if owing to carelessness this tin has been kept in a warm place,
when it is opened the contents will not turn out neatly on to the plate
as they should do, and will have a most disagreeable appearance. In
every case, therefore, in turning out a tinned woodcock, or. woodcock
pate, or tinned tongue, etc., let the cook do her utmost to keep the tin
perfectly cool. Next, let the contents of the tin be turned out neatly.
The appearance of many a tin of preserved meat is entirely ruined
owing to impatience, coupled with want of skill in opening the
VUl
INTRODUCTION.
tin. As a rule, these tins of meat hear ample directions as to the
best method of opening them, and it is important to read these
directions with care before attempting the process. Next, let the dish
or plate on to which the meat is to be turned be suited to the size of the
tin, and let the cook be prepared with some kind of ornament for- the
dish. The outside, of the tinned meat will often present a rough
appearance. This is easily rectified by smoothing the outside wittT a
knife or spoon. Next, attention should be paid to ornamenting it. For
this purpose there is, perhaps, nothing equal to good, bright, fresh
green parsley. The parsley should be placed round the pate when it
is turned out. This, again, can be further ornamented with cut lemon,
or a little row of parsley finely chopped up can be placed on the top ©f'
the pate itself round the edge. If the cook possesses any ingenuity it
will be . easy to extract, in the case of a tin which contains truflle, a
small piece of black truffle, which should be carefully wiped on a cloth
and cut into thin slices, so that a little star can be made in the centre of
the pate on the top, the centre of the star being a little speck of green
parsley ; or if by chance a tongue should be in the house, ready cut, a
small red centre of tongue may be used. Again, in the case of turning
out a tongue, now a popular and standing dish at breakfast-time, how
much better does this tongue look when surrounded by a neat paper frill
than when placed on the table bare. In the case of potted meats, in the'
majority of cases the meat is left in the tin itself. I would, however,
suggest that it should always be placed on a small china dish. I have
throughout the present work called attention to the importance of using
up the remains of all these tinned and potted goods, and I have given
many directions as to the best methods of using them up. When the
potted meat is turned out on to a small dish, it will keep very good for
two or three days, after which I would recommend that it should be
used up in the ordinary course of cooking, as directed under the headings
of the various potted meats I have described.
Page 5
Presented as published in 1880. 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
In the majority of cases, when opened, the contents of these tins are surrounded by a rich fat, somewhat similar to lard, and when truffles are mixed with the contents this fat is strongly impregnated with the flavour of the truffles. How, if owing to carelessness this tin has been kept in a warm place, when it is opened the contents will not turn out neatly on to the plate as they should do, and will have a most disagreeable appearance. In every case, therefore, in turning out a tinned woodcock, or woodcock pate, or tinned tongue, etc., let the cook do her utmost to keep the tin perfectly cool. Next, let the contents of the tin be turned out neatly. The appearance of many a tin of preserved meat is entirely ruined owing to impatience, coupled with want of skill in opening the
VUl
tin. As a rule, these tins of meat hear ample directions as to the best method of opening them, and it is important to read these directions with care before attempting the process. Next, let the dish or plate on to which the meat is to be turned be suited to the size of the tin, and let the cook be prepared with some kind of ornament for- the dish. The outside, of the tinned meat will often present a rough appearance. This is easily rectified by smoothing the outside with a knife or spoon. Next, attention should be paid to ornamenting it. For this purpose there is, perhaps, nothing equal to good, bright, fresh green parsley. The parsley should be placed round the pate when it is turned out. This, again, can be further ornamented with cut lemon, or a little row of parsley finely chopped up can be placed on the top of the pate itself round the edge. If the cook possesses any ingenuity it will be . easy to extract, in the case of a tin which contains truflle, a small piece of black truffle, which should be carefully wiped on a cloth and cut into thin slices, so that a little star can be made in the centre of the pate on the top, the centre of the star being a little speck of green parsley ; or if by chance a tongue should be in the house, ready cut, a small red centre of tongue may be used. Again, in the case of turning out a tongue, now a popular and standing dish at breakfast-time, how much better does this tongue look when surrounded by a neat paper frill than when placed on the table bare. In the case of potted meats, in the' majority of cases the meat is left in the tin itself. I would, however, suggest that it should always be placed on a small china dish. I have throughout the present work called attention to the importance of using up the remains of all these tinned and potted goods, and I have given many directions as to the best methods of using them up. When the potted meat is turned out on to a small dish, it will keep very good for two or three days, after which I would recommend that it should be used up in the ordinary course of cooking, as directed under the headings of the various potted meats I have described.