Tinned Meat and Mashed Potatoes

Ingredients

• seven or eight large potatoes
• lib. of tinned Meat
• a small onion
• 1 scant tea-cupful of the fat and jelly of the Meat
• 2 teaspoonfuls of curry powder
• 1 teaspoonful of sugar
• 1 teaspoonful of vinegar

Method

1. 1

   Boil and mash potatoes, mix with chopped meat.

2. 2

   Cook onion with fat, curry powder, sugar, and vinegar, then combine with meat and potatoes.

3. 3

   Serve in a pyramid shape with breadcrumbs and butter on top.

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 501. The excerpt below is the record exactly as published.

1 teaspoonful of sugar, some of the fat and jelly off the Meat, and 14 pints of milk. Season to taste with salt, pepper, and a small quantity each of ground mace and nutmeg. Boil the rice until tender, then mix the chopped Meat in with it. Mash about 21b. of boiled potatoes, mixing butter and salt with them ; roll them into small balls, dip them in beaten egg, and then in a mixture of breadcrumbs and chopped parsley. Put a lump of butter or clarified fat in a frying-pan, and when it boils put in the potato balls, and fry them until nicely browned. As the balls are fried, put them on paper near the fire to drain. When the Meat is thoroughly heated, turn the stew on to a hot dish, garnish with the potato balls, and serve. Tinned-Meat Balls with Salad. — Finely chop |lb. of tinned Meat, and mix with it 1 heaped teacupful of mashed potatoes, J table-spoonful each of chopped onions and parsley, 1 teaspoonful of sugar, and a small quantity each of salt, pepper, and cayenne. Moisten the mixture with 1 wineglassful of salad-oil and milk, mixed in equal quan- tities, and a few drops of vinegar. Roll the mixture into small balls on a floured table. Beat an egg with 1 tea- cupful of milk, 2 teaspoonfuls of flour, and 1 teacupful of grated breadcrumb ; dip the balls in it, then put them into a fiying-pan of boiling fat, and fry them over a brisk fire until well and equally browned. As the balls are cooked, put them on a piece of paper in front of the fire to drain as much of the fat off as possible. Put the Meat balls in the centre of a dish of nicely-dressed salad. Fig. 1149. Tinned-Meat Balls with Salad. place a few hard-boiled eggs that have been cut into halves lengthwise round (see Fig. 1149), and serve. Tinned-Meat-and-Bread Pudding. — Soak Mb. of any stale pieces of bread in cold water until quite soft, then drain them in a colander. Chop lOoz. or 12oz. of tinned Meat, and flavour it with powdered sage, salt, and pepper to taste. A finely-chopped onion may also be mixed with the Meat. Put the bread into a basin and beat it with a fork until quite smooth, then mix the Meat with it, and add 4 salt- spoonful each of pounded cloves, nutmeg, and mace. Beat two eggs with \ teacupful of flour, and stir them into the above mixture. Butter a dish, turn the mixture into it, put some pieces of butter on the top, place it in a brisk oven, and bake for an-hour-and-a-half. Serve the pudding very hot. Tinned-Meat Collops. — Peel two moderate-sized onions, slice them, put them in a stewpan with a lump of butter, and fry to a golden brown; then mix in 2 table-spoonfuls of flour and 1 pint of stock, add a few sprigs of thyme, parsley, and a bay-leaf tied together, a few cloves, and salt and pepper to taste ; boil gently for half-an-hour. At the end of that time, strain the stock into a clean stew- pan, put in the Meat, which should have been cut into small nice-shaped collops, flavour with either walnut or mushroom ketchup and a few drops of Worcestershire sauce, and let the whole stew gently at the side of the fire for an hour. When ready, turn the collops on to a hot dish, pour the gravy over them, and serve. Tinned Meat and Mashed Potatoes. — Peel and boil seven or eight large potatoes, and mash them; chop about lib. of tinned Meat and mix with the potatoes. Peel and chop a small onion, put it in a stewpan, with 1 scant tea- cupful of the fat and jelly of the Mea

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