Stewed Tinned Meat
From The encyclopaedia of practical cookery, 1892
Serves 4
Garnish with sippets of toast.
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 501. The excerpt below is the record exactly as published.
Stewed Tinned Meat. — Peel 21b. of potatoes and lib. of onions, put them in a saucepan with some of the jelly from a tin of Australian Meat, and sufficient common stock to cover, and boil until tender. Cut the tinned Meat
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