Fried Tinned Kangaroo

Ingredients

• a tin of preserved Kangaroo
• 1 scant table-spoonful of flour
• 1 wineglassful of port wine
• 1 table-spoonful of red-currant jelly
• a large lump of lard

Method

1. 1

   Drain off the gravy from a tin of preserved Kangaroo, cut the meat into moderately thick slices, and egg-and-breadcrumb them on both sides.

2. 2

   Put the gravy and trimmings in a stewpan with stock and flour, stir until thickened and boiling.

3. 3

   Mix in port wine and red-currant jelly, season, and simmer.

4. 4

   Fry the slices in boiling lard until browned, drain, and serve with the sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 178. The excerpt below is the record exactly as published.

Fried Tinned Kangaroo. — Drain off the gravy from a tin of preserved Kangaroo, and with a sharp knife cut the meat into moderately thick slices. Trim to a good shape, and egg-and-breadcrumb them on both sides. Put the gravy and trimmings of the meat in a stewpan with a small quantity of stock, and 1 scant table-spoonful of flour, and stir it over the fire until thickened and boiling. Then mix with the sauce 1 wineglassful of port wine and 1 table-spoonful of red-currant jelly ; season to taste, and simmer at the side of the fire. Put a large lump of lard

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