Tinned Meat Pie

Ingredients

• a large onion
• 1 teacupful of well-washed rice
• 1 pint of milk or water
• 8oz. or 10oz. of tinned Meat
• 1 teaspoonful of sugar
• 1 teaspoonful of dry mustard
• 1 or 2 table-spoonfuls of chopped herbs
• 1 teaspoonful of ground mace

Method

1. 1

   Peel and slice the onion, put it in a saucepan with rice, pepper, salt, and ground mace; pour in milk or water, and boil until the rice is tender.

2. 2

   Chop tinned meat, season, and mix with the rice.

3. 3

   Turn into a pie-dish, smooth the surface, strew breadcrumbs over, add butter or fat, and bake until browned.

4. 4

   Serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 503. The excerpt below is the record exactly as published.

Tinned-Meat Pie. — (1) Peel and slice a large onion (or two small ones), and put it into a saucepan with 1 teacupful of well-washed rice, and l teaspoonful each of pepper, salt, and ground mace ; pour in 1 pint of milk or water, or milk and water mixed, and boil the rice gently until tender, having it rather dry when cooked. Chop 8oz. or lOoz. of tinned Meat, and season to taste with salt, pepper, and ground mace ; add 1 teaspoonful each of sugar, dry mustard, and chilli vinegar, and 1 or 2 table-spoonfuls of chopped herbs

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