Consomme from Tinned Meat

Ingredients

• a two-pound tin of beef
• a bag of dried sweet herbs
• an onion cut into quarters
• any vegetables you can spare
• a pinch of spice
• salt according to the quantity
• a table-spoonful of Marsala

Method

1. 1

   Strain the gravy from the tin into a bowl.

2. 2

   Simmer the fat with herbs, onion, vegetables, pepper-corns, and salt for about two hours to extract flavor, resulting in an excellent consomme.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 184. The excerpt below is the record exactly as published.

any vegetables you can spare. The fish should be basted every now and then, and when it has absorbed the gravy and seems soft, take it out of the oven. Put a pat of maitre d'lwtel butter on the top of it, and serve in its own dish with a napkin folded round it. A good sized murrel will take from twenty minutes to half an hour in baking. A stuffing made with a tin of oysters, well drained and cut up, mixed with a half pint of bread-crumbs soaked in milk or stock, some spiced pepper, a little chopped very finely pared lime peel, and a couple of minced anchov^ies, all stirred together, and bound with a couple of eggs, is highly acceptable with a murrel. If you have no oysters, pound a good quantity of fresh-water shrimps, and mix them with the stuffing. Eels ought to be slightly boiled first, whatever you do with them, you then get rid of their oiliness. After being thus treated, you can cut them into fillets for frying, for stewing, or for a pie. Eel fillets dipped in batter, and fried in oil or fat (lots of it) with a plain sharp sauce are delicious. The matelote will be found in the menus. Tinned Australian, and other preserved lumps of meat, are valuable additions to the store box of the jungle- wallah, but they require very delicate handling, because they are almost always overdone. The really nutritious CAMP COOKERY. S2l part of a tin of Australian meat is the gravy that sui'- rounds it. Uamasamy knows this, so beware of un- righteous dealing, see the tin opened, and have every atom of the gravy strained off into a bowl. In cold weather, during such nights as you have in the Deccan during December and January for instance, the gravy in these tins becomes a jelly, so before you open one, set it on the fire in a sauce-pan surrounded by hot water for ten minutes or so ; then open it, and strain the gravy from the tin into a bowl ; turn the meat out carefully upon your sieve, and pour some hot water gently over it ; catch the water in a bowl below the sieve, and add it to the gravy. Now, the gravy of a two -pound tin of beef will, as a rule, give you an excellent stock for two basins of soap : — skim the fat that may rise to its surface, and put it into a sauce- pan with a bag of dried sweet herbs, an onion cut into quarters, any vegetables you can spare, some pepper-corns, a pinch of spice, and salt according to the quantity : simmer this gently to extract the flavour of the things you have added, and in about a couple of hours you will have an excellent consomme, quite fit to be served as soup, with maccaroni, vermicelli, a couple of poached eggs, or Julienne, grated cheese accompanying ; a table-spoonful of Marsala

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