Tinned-Meat Shape

Ingredients

• 1oz. of gelatine
• lqt. of stock
• a peeled carrot
• onion
• a few sprigs of thyme
• a few sprigs of marjoram
• 2lb. tin of Meat
• season to taste with salt
• season to taste with pepper
• a few drops of mushroom or walnut ketchup

Method

1. 1

   Soak the gelatine in water, then boil with carrot, onion, thyme, marjoram, and stock until reduced.

2. 2

   Cut the Meat into collops, strain the liquor over it, season, and simmer gently for 10-15 minutes.

3. 3

   Turn into a mould and cool until set.

4. 4

   Serve garnished with parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 505. The excerpt below is the record exactly as published.

Tinned-Meat Shape. — (1) Soak Joz. of gelatine in a small quantity of water ; put it into a saucepan with a peeled carrot and onion, a few sprigs of thyme and marjoram, and lqt. of stock, and boil until reduced to two-thirds. Open a 21b. tin and cut the Meat into collops, trimming them to an even shape ; put them in a stewpan, strain the above liquor over, season to taste with salt and pepper, add a few drops of mushroom or walnut ketchup

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