1. Open a four pound tin. 2. Place it for two or three minutes in a saucepan with boiling water to loosen the fat and jelly. 3. Pour a little hot watei close to the inside of the tin so as not to soak the meat. All this is to dissolve the jelly and gravy. 4. Turn the meat into a large basin. 5. Pour over it a little more boiling water. 6. Remove the meat to a dish. 7. Pour the contents of the basin into a two- quart stewpan. 8. Add sufficient boiling water to make a quart or three pints of stock. 9. Let it come to the boil. 10. Skim off the fat. 11. Season with pepper✪ Gravy Soup (from Tinned Meat) and salt. 12. Strain it into a soup tureen over small cubes of toasted bread. A JULIENNE SOUP (FROM TINNED MEAT). Proceed in precisely the same way with another tin. 1. Fillet one onion, one small turnip, a little celery, and two young carrots. 2. Melt one ounce Tinned Meat. 221 and a half of butter in a three pint stewpan. 3. Cook the vegetables for ten minutes in the butter, without stewing. 4. Strain your soup into the stewpan with the vegetables, season with pepper and salt. 5. Stand the stewpan aside to simmer. 6. When the vegetables are tender the soup is ready. The meat may be made into a stew, as already given (page 129), the small pieces either made into mince or sausage rolls or treated as follows : — CROQUETTES OF TINNED MEAT Croquettes are considered rather a delicacy, and may be made with the remnants of game, chicken, fish, potatoes, mushrooms, sweetbread, lobster, rabbit, &c., and is an excellent way of using what might otherwise be wasted. 1. Mince finely the trimmings of the tinned meat and put them on a plate. 2. Melt one and a ' half ounce of butter in a stewpan. 3. Stir in a des - sert-spoonful of flour. 4. Add a little good stock. Season with pepper and salt. 5. Add a little powdered spice, or nutmeg, but not both. 6. When the butter and flour are thoroughly mixed, add the minced meat and a little chopped parsley. Stir for three minutes. 1. Prepare a liason, by beating up the yolk of one egg with the juice of a lemon. 2. Take out some of the mince and mix in the basin with the liason. 3. Remove the stewpan from the fire. 4. Add the liason and thoroughly mix by stirring with a wooden spoon. Turn the mixture on to a dish and spread it out to cool. When it is sufficiently firm t} handle, 222 Buckmcister s Cookery. make the croquettes by shaping the mince with the hands into pieces about the size of a cork, flattening the ends of a knife. 5. Lay them on a plate. 1. Beat up an egg, adding a teaspoonful of oil and a teaspoonful of water. 2. Well roll each croquette in flour, then the egg mixture, and then in dried bread crumbs. 3. Cover thoroughly and put them aside on a dish. They are now ready for the frying-basket, and should be fried to a golden-brown colour in fat, at a temperature of from 380° to 390° All cro- quettes are made the same way. Garnish with fried parsley. These were some of the methods adopted in the Cookery School for cooking Australian meat, but the recipes are numerous. Precautions. — Do not attempt to form the croquettes till the material is firm enough to shape. Fry in a frying-basket.

AI-modernized reading of the original text

1. Open a four pound tin. 2. Place it for two or three minutes in a saucepan with boiling water to loosen the fat and jelly. 3. Pour a little hot water close to the inside of the tin so as not to soak the meat. All this is to dissolve the jelly and gravy. 4. Turn the meat into a large basin. 5. Pour over it a little more boiling water. 6. Remove the meat to a dish. 7. Pour the contents of the basin into a twoquart stewpan. 8. Add sufficient boiling water to make a quart or three pints of stock. 9. Let it come to the boil. 10. Skim off the fat. 11. Season with pepper and salt. 12. Strain it into a soup tureen over small cubes of toasted bread. A JULIENNE SOUP (FROM TINNED MEAT). Proceed in precisely the same way with another tin. 1. Fillet one onion, one small turnip, a little celery, and two young carrots. 2. Melt one ounce Tinned Meat. and a half of butter in a three pint stewpan. 3. Cook the vegetables for ten minutes in the butter, without stewing. 4. Strain your soup into the stewpan with the vegetables, season with pepper and salt. 5. Stand the stewpan aside to simmer. 6. When the vegetables are tender the soup is ready. The meat may be made into a stew, as already given (page 129), the small pieces either made into mince or sausage rolls or treated as follows : — CROQUETTES OF TINNED MEAT Croquettes are considered rather a delicacy, and may be made with the remnants of game, chicken, fish, potatoes, mushrooms, sweetbread, lobster, rabbit, &c., and is an excellent way of using what might otherwise be wasted. 1. Mince finely the trimmings of the tinned meat and put them on a plate. 2. Melt one and a ' half ounce of butter in a stewpan. 3. Stir in a des - sert-spoonful of flour. 4. Add a little good stock. Season with pepper and salt. 5. Add a little powdered spice, or nutmeg, but not both. 6. When the butter and flour are thoroughly mixed, add the minced meat and a little chopped parsley. Stir for three minutes. 1. Prepare a liason, by beating up the yolk of one egg with the juice of a lemon. 2. Take out some of the mince and mix in the basin with the liason. 3. Remove the stewpan from the fire. 4. Add the liason and thoroughly mix by stirring with a wooden spoon. Turn the mixture on to a dish and spread it out to cool. When it is sufficiently firm t} handle, Buckmaster's Cookery. make the croquettes by shaping the mince with the hands into pieces about the size of a cork, flattening the ends of a knife. 5. Lay them on a plate. 1. Beat up an egg, adding a teaspoonful of oil and a teaspoonful of water. 2. Well roll each croquette in flour, then the egg mixture, and then in dried bread crumbs. 3. Cover thoroughly and put them aside on a dish. They are now ready for the frying-basket, and should be fried to a golden-brown colour in fat, at a temperature of from 380° to 390° All croquettes are made the same way. Garnish with fried parsley. These were some of the methods adopted in the Cookery School for cooking Australian meat, but the recipes are numerous. Precautions. — Do not attempt to form the croquettes till the material is firm enough to shape. Fry in a frying-basket.

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Gravy Soup (from Tinned Meat)Croquettes of Tinned Meat

Buckmaster's cookery