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Fried Minced Tinned Meat
From The encyclopaedia of practical cookery, 1892
Serves 2
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.
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
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