Fried Tinned Meat in Paper Cases

Ingredients

• Put 1 table-spoonful of flour into a basin
• able-spoonful each of finely-chopped onion
• able-spoonful each of finely-chopped parsley
• 1 teaspoonful of dry mustard
• 1 teaspoonful of sugar
• 1 saltspoonful each of salt
• 1 saltspoonful each of pepper
• 1 teaspoonful of chopped or powdered sweet herbs
• a small quantity each of grated lemon-peel
• and nutmeg
• eacupful of vinegar
• and water, mixed in equal quantities
• Cut about 12oz. or 13oz. of tinned Meat into slices
• Put a lump of lard or dripping in a frying-pan

Method

1. 1

   Mix flour, onion, parsley, mustard, sugar, salt, pepper, herbs, lemon peel, and nutmeg with vinegar and water.

2. 2

   Spread mixture over tinned meat slices, wrap in greased paper, and fry in hot lard until cooked.

3. 3

   Serve garnished with fried parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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 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

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