Tinned Meat Soup
From Buckmaster's cookery, 1887
Tinned meats are often already too much cooked.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 28. The excerpt below is the record exactly as published.
TINNED MEAT. “Can that which is unsavoury be eaten without salt, or is there any taste in the white of an egg? ” “ The fundamental principle of all Is what ingenious codes the relish call.” This morning we enter upon the discussion of an important question : The best way of cooking tinned meat, and rendering it palatable and wholesome. The best way is to make soup with the jelly, and eat the meat cold, with pickles, or salads prepared with cold boiled vegetables, the pieces of meat cut into half-inch cubes, and all mixed together with a Mayon- naise sauc
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