Baked Tinned Meat

Ingredients

• Put two eggs into a basin
• ea-cupful of milk
• 1 teacupful of breadcrumbs
• one small peeled and finely-chopped onion
• 2 table-spoonfuls of chopped parsley
• 2 table-spoonfuls of chopped onions
• season to taste with salt
• pepper
• powdered nutmeg
• cloves
• a few drops of anchovy sauce
• Cut lib. of tinned Meat into two or three thick slices
• three or four lumps of fat out of the tin of Meat

Method

1. 1

   Mix eggs, milk, breadcrumbs, onion, parsley, and seasonings.

2. 2

   Cut tinned meat into slices, spread mixture over, add fat, and bake in a brisk oven until browned.

3. 3

   Serve in the baking dish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 499. The excerpt below is the record exactly as published.

Baked Tinned Meat. — Put two eggs into a basin with \ tea- cupful of milk, 1 teacupful of breadcrumbs, one small peeled and finely-chopped onion, and 2 table-spoonfuls each of chopped parsley and chopped onions ; season to taste with salt, pepper, powdered nutmeg, and cloves, and a few drops of anchovy sauce. Beat the ingredients until thoroughly well mixed. Cut lib. of tinned Meat into two or three thick slices, lay them on a dish, and spread the above mixture over them; put three or four lumps of fat out of the tin of Meat on the top, and place it in a brisk oven. When nicely browned over the top, serve the Meat. As it has to be served in the dish in which it was baked, one that will stand the heat of the oven must be used. Broiled Tinned Meat. — Take the Meat out of the tin, scrape off the fat and gravy, cut it into slices, and season with salt and cayenne pepper ; grill it slightly over a clear quick fire. In the meantime, warm 1 breakfast-cupful of pickled mushrooms, and mince part of them. When the Meat is dished, strew them over it, arrange the whole ones round, and serve as soon as possible after taking the Meat olf the grill. Fried Minced Tinned Meat. — Chop 4oz. of bacon, put it in a frying-pan with a peeled and chopped onion and a small lump of butter, and fry them for a few minutes over a brisk fire. Chop lib. of tinned Meat, and mix with it a chopped pickled gherkin, | teacupful of the Meat jelly, 1 teaspoonful each of sugar, grated lemon-peel, and chopped sweet herbs, a small quantity of salt, pepper, and grated nutmeg, and 2 table-spoonfuls of breadcrumbs. Put the Meat mixture into the pan with the bacon and onions, and stir over the fire until lightly browned, adding more butter when necessary. Put lib. of tinned tomatoes in a stewpan with \ table-spoonful of finely chopped onion, \ table-spoon- ful ea 'li of sugar and vinegar, loz. of butter, 1 table- spoonful of mashed potatoes, and salt and pepper to taste. Stir the tomato mixture over the fire until thick and boil- ing, then turn it on to a hot dish, put the fried mince on it, garnish with croutons of fried bread or sippets of toast, and serve. Fried Tinned Meat in Paper Cases. — Put 1 table-spoonful of flour into a basin with \ table-spoonful each of finely- chopped onion and parsley, 1 teaspoonful of dry mustard, Meat — con tinued. 1 teaspoonful of sugar, 1 saltspoonful each of salt and pepper, 1 teaspoonful of chopped or powdered sweet herbs, and a small quantity each of grated lemon-peel and nutmeg. Stir the above ingredients until quite smooth together with \ teacupful of vinegar and water, mixed in equal quantities. Cut about 12oz. or 13oz. of tinned Meat into slices, and spread some of the above mixture over each slice, then wrap them up separately in well-greased sheets of white paper. Put a lump of lard or dripping in a frying-pan, place it over the fire until boiling, then put in the cases of Meat, and fry them. Drain the cases, lay them on a hot dish over which has been spread a folded napkin or an ornamental dish- paper, garnish with fried parsley, and serve. Fried Tinned-Meat Fatties. — Chop Mb. of tinned Meat, and mix with it half the quantity of grated breadcrumb, 1 table-spoonful each of chopped onion and parsley, salt and pepper to taste, and a small quantity of grated nutmeg. Warm a little of the Meat jelly, then bind the above mixture with it. Roll out very thin a good short crust, divide it into pieces 3in. square, put a portion of the Meat mixture on each, and wrap the paste round. Fry the patties in boiling fat, browning them nicely all over ; drain, pile them on a hot dish over which has been laid a folded napkin or an ornamental dish-paper, garnish with fried parsley, and serve. Fried Tinned Meat and Rice. — Wash \ breakfast-cupful of rice, throw it into a saucepan of boiling water, and boil until tender. Peel and mince a moderate-sized onion, and chop about Mb. of tinned Meat. Put the onion in a frying-pan, with some of the fat of the Meat, and fry. Drain the rice, put it in with the onion, also the Meat ; season with pepper, salt, a small quantity of pounded mace, and 1 teaspoonful each of sugar, dry mustard, and vinegar. Stir the mixture over the fire, and fry for about fifteen minutes, adding more fat occasionally. Turn the fry on to a hot dish, garnish with crofttons of fried bread or sippets of toast, and serve. Fried Tinned-Meat-and-Rice Balls. — Wash fib. of rice, put it into a saucepan with, 1 table-spoonful of chopped onion,

Cook this with the app: pantry check, scaling, and the assistant.