Broiled Tinned Meat
From The encyclopaedia of practical cookery, 1892
Serves 2
Serve immediately after grilling.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
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
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