Home › The Principles of Cookery › Tinned Meats, Australian and Other

Tinned Meats, Australian and Other

The following original recipes are the result of several years' experience in the use of tinned meats. Against these considerable prejudice exists, owing, to a great extent, to the fact that few know how to cook them properly. If the recipes here given, however, are followed, it will be found easy, even for a cook of moderate abilities, to prepare from tinned meats a succession of tasty as well as digestible and nourishing dishes. 1. BAKED PIE.

Make two pounds of short-paste, line a buttered oblong tin mould, fill the pie with alternate layers of beef, mutton, bacon, and sliced apples, season each layer with pepper and salt, chopped onion (boiled), and chopped sage-leaves; pour over all a little good gravy, cover with paste, cut it evenly round, mark it round with the paste-nippers, and after brushing over with egg bake till the crust is quite done. 2. BEEF A LA MODE.

Take and roll in flour two pounds of Australian beef, cut into pieces about the size of a walnut. Melt the dripping which is with it in the tin, and mix with it very smoothly two table-spoonfuls of ground rice, and one pint and a half of nicely-flavoured stock. Add two bay-leaves, seven black peppercorns, a salt-spoonful of salt, a dessert-spoonful of mushroom ketchup, and an onion with four cloves stuck in it. Let all boil up together; then simmer gently for twenty minutes. Strain the liquid, return it to the saucepan, and colour it with a little browning; or if this is not at hand, put two or three lumps of sugar into an iron spoon, and melt them over the fire until the sugar is a dark brown--not black. Dilute this with a little boiling water, and add it to the gravy, which ought to be a rich brown colour and as thick as cream. Put in the pieces of meat, let them simmer for three or four minutes, and serve on a hot dish. Time, one hour. Probable cost, 1s. 6d. Sufficient for four persons. 3. BEEF AND HAM RISSOLES.

Mince equal parts of beef and bread, half the quantity of ham, and a fourth part of finely-chopped suet. Add pepper, salt, nutmeg, and a well-beaten egg; mix all well together, and roll into balls; flour well, and fry in boiling fat. Serve with thick brown gravy. 4. BEEF AND HARICOT BEANS.

Prepare the meat as in No. 27; prepare the beans as follows. Shell a pint of the large white sort (they should lie in water all night), put them in sufficient water to cover them, with an ounce of the fat from the tin. Let them boil till quite tender (they will take three hours); rub through a wire sieve--they should be very thick--season nicely, add one ounce of butter, and return to the stewpan. Stir till hot, and serve round the beef. 5. BEEF AND KIDNEYS.

Fry beef in slices and kidneys in very thin slices, lay them alternately one over the other; pour over them a rich brown gravy, and serve with fried bacon laid over them at intervals. 6. BEEF AND MACARONI.

Put four ounces of macaroni into sufficient boiling water, and let it stew until tender. Mince finely two pounds of tinned beef, flavour it with salt, pepper, and a little powdered cinnamon. Make it quite hot, moistening it with a cupful of nicely-flavoured stock; lay it on a round of toast, with the macaroni over it, and serve with hot mashed potatoes. Time to boil the macaroni, one hour and a half. Probable cost, 1s. 8d. Sufficient for six persons. 7. BEEF AND MUSHROOMS.

Take half a pint of button mushrooms, pare them, cut the ends off the stalks, and place them in cold water. Melt a piece of butter in a stewpan, put the mushrooms into it, with a little pepper and salt, and the juice of a lemon. Let them simmer gently until tender; then add a cupful of nicely-flavoured stock, and put with them one pound of tinned beef, cut into square pieces about the size of a walnut, and thickly dredged with flour. Let it simmer slowly, being careful that it does not burn, and serve as hot as possible, with sippets round the dish. Time to stew the mushrooms, twenty-five minutes; with the meat, four minutes. Probable cost, 1s. 2d. Sufficient for four or five persons. 8. BEEF AND TOMATOES.

Scald a dozen tomatoes and place them in a stewpan with a little salt and three ounces of butter. Let them stew very gently till tender. Then heat the contents of a two-pound tin of beef. Place the meat on a hot dish, and the tomatoes round it, and serve with mashed potatoes. Time to stew the tomatoes, half an hour; to warm the meat, ten minutes. Probable cost, 2s. 4d. Sufficient for four persons. 9. BEEF AND TOMATO SAUCE.

Put in a stewpan six sliced shallots, a bay-leaf, a little thyme, and a wine-glassful of vinegar. Boil gently for five minutes; add a quarter of a pound of tomato pulp, one ounce of butter, one tea-spoonful of anchovy. Stir till the sauce has boiled a few minutes longer. Strain through a coarse tin strainer over slices of fried beef, and serve. 10. BEEF (au Diable).

Cut inch-thick slices, across the grain, of beef, cover them with the following mixture, and fry. One spoonful of made mustard, ditto chutney, ditto anchovy, double the quantity of salad-oil, and a pinch of cayenne pepper. 11. BEEF (au Fromage).

Mince finely a pound of tinned beef, season it with pepper and salt, nutmeg, and a chopped shallot; boil some macaroni tender in broth, lay the mince in a pie-dish, cover with the macaroni, pour on it a tea-cupful of the broth, pepper it, and grate two ounces of cheese ever it. Bake a quarter of an hour in a hot oven. 12. BEEF (au Gratin).

Mince two pounds of beef, mix with it half a pound of minced bacon, season the whole with pepper and salt and nutmeg; lay it in a shallow dish, spread grated bread-crumbs over it half an inch thick, bake half an hour, and serve, putting the dish in another before sending to table. 13. BEEF, COLD.

The bull's-head knife is the best for opening tins. Make a hole with the sharp point about half an inch from the top. Put the sharp end of the knife into the hole and work round until the top of the tin is taken completely off. Turn the meat out firm into the dish. Remove every particle of dripping and jelly, and serve with salad, pickles, and mashed potatoes. The dripping may be clarified, and used for frying or making plain pastry, and the jelly is a valuable addition to stock or beef-tea. Sufficient, one two-pound tin for four persons. 14. BEEF COLLOPS.

Mince finely one pound of tinned beef. Place a piece of butter the size of an egg in a sauce-pan, and when melted fry in it one onion chopped small, till it is lightly browned. Then add a cupful of nicely-flavoured stock, the juice of a lemon, a tea-spoonful of mushroom ketchup, pepper and salt to taste, and the mince. Let all simmer together a minute, then serve in a hot dish with sippets of toast. Sufficient for three or four persons. 15. BEEF, CURRIED.

Melt in a saucepan a piece of butter the size of a large egg, and place in it half a Spanish onion sliced. Fry it to a light brown; then add a sour apple, finely minced, and a cupful of nicely-flavoured stock. Work in very smoothly a table-spoonful of curry-powder and one of curry-paste. Let all boil together, stirring all the time, for three or four minutes, press the sauce through a sieve, and add square pieces of tinned beef dredged with flour. Simmer five minutes longer, during which time the meat must be covered with the gravy. Serve with a border of boiled rice round the dish, and the meat and gravy in the middle. Time to prepare ten minutes. Allow the contents of a two-pound tin for six people. Probable cost, 1s. 8d. 16. BEEF FRIED IN BATTER.

Cut some neat pieces of beef an inch thick, flour well, and dip in a batter made according to No. 106. Have ready some boiling fat in a frying-pan, lay in the pieces of meat gently, so as not to break them; fry a light brown, and serve with gravy in a sauceboat. 17. BEEF, FRIED, WITH SUET DUMPLINGS.

Cut some nice neat pieces of beef across the grain, flour them well, pepper and salt them, and then fry in Australian fat till of a nice brown; place in a hot dish, and put it in the oven to keep hot till you have the dumplings ready. Roll up a table-spoonful of paste (see No. 79) in well-floured hands, and drop into a fiercely-boiling saucepan of water; as the dumplings rise, take them out, and lay them round the meat in the dish, pour a little thick brown gravy over, and serve. 18. BEEF PIE.

Cut the meat from a tin of Australian beef into pieces about the size of a walnut and lay them in a pie-dish, with pepper, salt, and a little nicely-flavoured stock. Cover the whole with mashed potatoes about an inch and a half in thickness, and brown in a good oven. Time to brown, twenty minutes. A pie made with two pounds of meat is sufficient for four or five persons. Probable cost, 1s. 6d. 19. BEEF RISSOLES.

Mince finely one pound of Australian beef and half a pound of bread-crumbs. Mix thoroughly with it a quarter of a pound of dripping, a little salt, a rather plentiful supply of pepper, and one egg well beaten. Roll into pats, dip them in egg and bread, and fry in boiling oil or lard until they are nicely browned. Serve in a dish with a little good gravy round them. Time to fry, ten minutes. Probable cost, 10d. Sufficient for four persons. 20. BEEF TEA.

Turn out a tin of Australian beef. Take a tea-cupful of the clear jelly without a particle of fat, melt it in the oven, season with pepper and salt, and brown with a few drops of colouring. Toast a thin slice of bread crisply, cut it into dice, and serve in the tin or on a small plate. 21. BEEF, WITH SAVOURY PUDDING.

Fry the beef as in recipe No. 23, and place round the dish in neat slices the following savoury pudding. Pour boiling milk on some bread rubbed fine, add four large table-spoonfuls of fine oatmeal, two well-beaten eggs, pepper and salt, a little onion chopped fine, dried and rubbed sage and sweet marjoram, half a tea-spoonful of each. The compound should be as stiff as thick batter. Beat all well together, and bake in a dripping-pan in which it will lay an inch thick, cut up like Yorkshire pudding, and serve with good gravy. 22. BEEF, WITH SHEEP'S LIVER.

Cut up thick slices of beef and thin slices of liver, pepper and salt both, and flour them well. Put the liver into a dripping-pan with equal slices of good bacon and a pint of water; cover them with very thin slices of onion; let them cook thoroughly, stirring them every five minutes, and flouring them well each time. When the liver is thoroughly done put in the beef; stir about gently to give it the flavour of the gravy, and when quite hot serve. 23. BOUILLABAISSE.

Divide two Portugal onions in quarters, and having shred these, fry them in a stewpan with two table-spoonfuls of oil, then add two teaspoonfuls of pepper, a little salt and a quart of water. Boil five minutes, and add some Australian beef cut in dice. Heat well through, and serve very hot. 24. BREAST OF MUTTON (a l'Australienne).

Bone a breast of mutton, flatten it out well, lay over it a mince made of tinned mutton well seasoned, roll it up very tightly, and tie securely with tape. Bake in a quick oven, and serve, after untying it, with this sauce:--Cut up into very small pieces an ounce of lean ham or bacon, the same quantity of carrot, celery, and onion, a bay-leaf, a little thyme, twenty peppercorns, and a bit of mace. Fry these in a piece of butter the size of a walnut till the whole gets well browned; add a wine-glassful of vinegar, half a wine-glassful of ketchup, and a tea-spoonful of anchovy liquor. When this sauce has boiled to half its original quantity add one pint of melted butter coloured brown, two table-spoonfuls of stock, and a wine-glassful of sherry. Boil gently, remove the grease, and strain. 25. BUBBLE AND SQUEAK.

Prepare some mince (see No. 12); put it into a round basin, and then into the oven to keep warm. Boil some cabbage tender, chop it up, and stir over the fire in a stewpan with an ounce of butter and pepper and salt till well heated. Then turn out the meat on to a dish, lay the cabbage round it half way up the shape of meat, place some strips of boiled bacon all round that part of the meat that is left uncovered, and serve. 26. CAKES OF MEAT.

Prepare some mince; to each table-spoonful of mince add one tea-spoonful of bread-crumbs, enough egg to bind them, a little finely-chopped parsley, and pepper and salt to taste. Take a bit of the mince in floured hands, roll it in a ball, then flatten it into a cake, dip in egg and seasoned bread-crumbs, and bake in a quick oven. Serve with a little good gravy and fried bacon in strips. 27. CAPILOTADE OF BEEF OR MUTTON.

Cut up in neat slices beef or mutton, flour and pepper and salt them, put aside on a plate; then chop fine about two table-spoonfuls of piccalilli moistened with two table-spoonfuls of its liquor. Put it in a stewpan with a wine-glassful of ketchup, reduce by boiling to half, then add the meat, a glass of sherry, and a gill of gravy. Boil gently five minutes, and serve. 28. CASSEROLE DE RIZ.

Boil the rice (see No. 86), put it into a pan with a good slice of ham and an onion, and stew it over a gentle fire till tender. Have ready a mould lined with very thin slices of bacon. Mix the yolks of three eggs with the rice, and then line the bacon with it about half an inch thick. Put into it a ragout of either beef or mutton or Australian rabbit. Fill up the mould, and cover close with rice. Bake it in the oven an hour, turn it on to a dish, and send it to table with gravy or curry sauce. 29. COLD SHAPE.

Take two pounds of beef or mutton. Melt one ounce of leaf gelatine, and add to it a tea-cupful of brown gravy or stock. Cut a hard-boiled egg into round slices, and line the bottom of a mould with them. Chop up some slices of fat bacon, season with pepper, salt, and a very little allspice; add these to the other meat with a little more liquid; place all in a stewpan, and finish cooking. When done pour the whole into the mould and let it get quite cold. Dip in hot water the next day, and it will slide out at once. Garnish with a border of parsley. 30. COLLOPS (a la Sauce Robert).

Prepare the collops as in No. 14, and serve them with this sauce. Chop two onions very fine, fry till of a light brown, add a wine-glassful of vinegar and a good pinch of pepper. Boil together five minutes; then add one table-spoonful of flour, two of cornflour, half a pint of water, and a bit of butter. Stir over the fire for twenty minutes, add one table-spoonful of French mustard, one table-spoonful of Harvey's sauce, one tea-spoonful of anchovy. Mix well over the fire, and serve. 31. FORCEMEAT.

Cut a pound of fresh pork into thin slices. Mix two ounces of fine bread-crumbs with a tea-spoonful of salt, half a tea-spoonful of pepper, and the same of dried and rubbed sage; pour over the meat a tea-cupful of good gravy made from Australian meat. When you have thoroughly mixed the pork and the seasoning, add one pound of Australian mince; mix all well together, and use as required. 32. FORCEMEAT BALLS.

Flour your hands: take a table-spoonful of forcemeat, roll into balls, fry in Australian fat about seven minutes. Serve on a napkin with a garnish of parsley and a little good thick brown gravy in a boat. 32a. FRANGIPANE OF MUTTON.

Steam some good mealy potatoes, skin them, mash them till smooth, put them into a saucepan with three eggs. Stir all together till cool enough to make them up with the hand. Take the marrow from a beef-bone, cut it up as suet, take a quarter of a pound of mutton cut into tiny dice, a quarter of a pound of bread-crumbs, season well, and pour in two table-spoonfuls of cream; mix well together. Flour the hands, roll a small bit of the potato mixture into a ball, hollow it with the back of a spoon, fill it with the mince, close it up, flour well, and when you have enough for a small dish fry them till light brown, or bake in quick oven. Serve hot, garnished with parsley. 33. FRIED MEATS.

Either mutton or beef is very good cut into thick slices, peppered and salted, and well floured. Break an egg, beat it up, and mix with two ounces of bread-crumbs on a flat plate; cover the pieces of meat with it, and fry in boiling fat a nice brown. Lay them in a dish, cut some cold boiled potatoes in thin slices, and fry them after the meat till of a light brown. Lay them lightly over the meat, and serve. 34. FRITADELLAS.

Prepare mince No. 48; roll into balls, fry, and place on a flat dish, pour some good white sauce over, serve with a garnish of parsley, and place round some small balls of mashed potato (see No. 32) fried. 35. FRITADELLA, WITH WHITE SAUCE.

Fry some well-seasoned and well-floured pieces of mutton, breaking as little as possible. Place them in a flat dish, and cover with a nice white sauce. Put slices of pickled beetroot over, and serve. 36. GATEAU AUSTRALIEN.

Take a pie-dish, and butter it; cut hard-boiled eggs into slices, lay them round the sides of the dish and at the bottom. Then put slices of beef and mutton, and ham and bacon, and spread sliced pickles over each layer, with pepper, salt and nutmeg; pour over all some good rich well-seasoned gravy in which one ounce of gelatine has been dissolved; let it stand till cold, turn out, and garnish with parsley. 37. GATEAU DE BOEUF.

Take two pounds at least of beef, one of ham, mince them up fine, and season well. Take an ox foot, and boil till the foot separates. Take it out, and cut off all the meat, and mince and season it. Lay it in a round tin that has been wetted with vinegar, boil up the liquor, and pour it over till quite full and well soaked into the meat. When cold turn out, and it will eat like brawn. 38. GERMAN FRITTERS.

To three-quarters of a pound of flour add two of butter dissolved in half a pint of beer (this should not be used till tepid), one tea-spoonful of salt, the beaten yolks of two eggs; mix together, pouring the beer in by degrees. Work well, set aside for an hour or so, and when about to fry add the whites whipped to a froth, and lay mince No. 12 or forcemeat No. 31 in them; cook as omelets, fold them over, and serve four or five on a dish, side by side, with a garnish of parsley. 39. GERMAN SALAD.

Put in a salad-bowl a pound of beef cut in dice, also one finely-chopped onion, two ounces of red cabbage pickle, a pickled walnut chopped, two gherkins chopped, three ounces of boiled beetroot sliced and cold, two large white lettuces, a little endive cut very fine, a little tarragon, chervil, a leaf or two of dandelion, half a dozen of sorrel, two large potatoes boiled and cut in slices cold, two sliced hard-boiled eggs, three table-spoonfuls of oil, six table-spoonfuls of vinegar, a tea-spoonful of sugar, two tea-spoonfuls of mustard, and a pint of claret or Rhenish wine. Mix well, and decorate the top with a few shapes cut in beetroot. 40. HACHIS AU POIS.

Cut some neat slices of mutton, place on a dish, pepper and salt, cover with another dish, and heat thoroughly in the oven. Have ready some peas--those that are rather old will do--let them be well stewed with pepper and salt in Australian broth. When done, mix two table-spoonfuls of corn-flour with them, a table-spoonful of any hot sauce, a leaf of mint dried and rubbed, some colouring; stir till thick, pour round the meat, and serve. 41. HARICOT BEEF.

Put a pint of haricot beans into sufficient cold water to cover them, and let them soak until the next day. Drain them, and boil them in two quarts of water for a couple of hours; then pour the water from them, and place them by the side of the fire, with the lid of the saucepan off, to dry. Shake in with them a lump of butter, and a little pepper and salt. Put a piece of butter the size of an egg into a saucepan, let it melt, then fry in it two onions thinly sliced until nicely and lightly browned. Work in very smoothly a table-spoonful of ground rice, a breakfast-cupful of good stock, one scraped carrot, one turnip chopped small, one table-spoonful of Harvey's sauce, a wine-glassful of port wine, and a little pepper and salt. Let all simmer gently for half an hour. Take one pound of nice square pieces of Australian beef, dredge them with flour, and put them into the gravy for a few minutes. Put the hot haricot beans round the dish, the beef and gravy in the middle, and serve. Time, forty minutes. Probable cost, 1s. 3d., without the wine. Sufficient for four or five persons. 42. IRISH STEW.

Boil six onions, sliced, in a quart of water with six large potatoes peeled and cut in half; pepper and salt pretty freely. When boiled tender, but not broken, thicken the gravy with flour and brown it; then take small pieces about three inches square and one inch thick of tinned mutton, pepper and salt them, and turn them over and over until well covered in flour; fry in a little fat, place in the centre of the dish, put the potatoes round and a few over the meat, pour over the gravy, and serve. A few light dumplings, made with one tea-spoonful of baking-powder to a pound of flour, may be served with the stew. 43. MADRAS CURRY.

Take two large onions, and slice and fry them. Fry in the same pan the meat you mean to curry, cut into small dice, first taking out the onions; stir into it a pint of good gravy well seasoned, two table-spoonfuls of curry-powder, and a little salt, and stew gently twenty minutes. When nearly done add the juice of a lemon, and serve up with rice boiled in the usual way. 44. MEAT, WITH POTATO COVER.

Mince some tinned mutton, season with pepper and salt, mix with it a tea-cupful of broth, and put it in a shallow dish. Boil some mealy potatoes, mash them, beat them up with an egg, a bit of butter, and a little milk; spread this mixture smoothly over the meat, and bake till of a golden brown. 45. MINCE AND COLCANNON.

Mix equal proportions of well-boiled, well-seasoned, and well-mashed cabbage and potatoes. Have ready a dish in which is a border of very hot mince (see No. 72); pile the colcannon in the centre, mark with a three-pronged fork, and serve very hot. 46. MINCE AND SPINACH.

Put a border of mince No. 48 round a flat meat-dish, and fill the centre with spinach boiled without water, chopped fine, peppered and salted, and with which two table-spoonfuls of cream have been mixed. Serve very hot. 47. MINCE IN SCALLOPS.

Butter half a dozen scallop-shells, fill them with the mince No. 39, stew them with bread-crumbs thickly. Bake, and serve on a napkin. 48. MINCE ON TOAST.

Prepare the mince as for No. 72, season with a little anchovy, half a tea-spoonful of chutney, a pinch of sage, and a little cream. Stir it in a stewpan over the fire with a dessert-spoonful of cornflour, and put it when quite hot on to buttered toast in small squares of four inches. 49. MINCE, WITH HARD-BOILED EGGS.

Prepare mince No. 48, place it round a flat dish; boil three eggs ten minutes, shell and halve them. Have ready some nice white sauce, lay the half eggs on the mince at regular distances, and pour over the white sauce, having previously filled the hollow of the dish with a rocky pile of mashed potato. 50. MINCE, WITH POACHED EGGS.

Line a flat dish with mince No. 48; poach half a dozen eggs, place them regularly on the mince, fry a few strips of bacon, and put them round just before serving. 51. MIROTON OF BEEF.

Cut six onions into thin slices, fry in two ounces of fat till brown; add one table-spoonful of flour, nearly one pint of water, and ketchup; pepper and salt to season; stir over the fire to boil ten minutes, and pour it on the beef dished up in slices; strew raspings over it, bake a quarter of an hour, and serve hot. A spoonful of chutney will be found a great improvement. 52. MUTTON AND PICKLES.

Turn out a four-pound tin of Australian mutton. Garnish the dish round with slices of red beetroot and little heaps of red cabbage pickle. 53. MUTTON AND STEWED CARROTS.

Scrape half a dozen carrots, boil them until tender, drain and chop them into small pieces. Melt in a saucepan a piece of butter the size of an egg, stir smoothly into it a table-spoonful of flour; add a cupful of milk, a table-spoonful of boiled and chopped parsley, the carrots, a little grated nutmeg, salt, and pepper. Let all simmer together for a few minutes. Put in one pound of tinned mutton, let it get hot, then serve in a hot dish. Time, half an hour. Probable cost, 10d. Sufficient for three persons. 54. MUTTON, BOILED, AND CAPER SAUCE.

Make half a pint of caper sauce. Take the top off a tin of mutton, and place the tin in a saucepan with boiling water, but do not let the water be high enough for any to enter it. Let it become thoroughly heated, then turn it on a dish, and serve it with turnips, carrots, potatoes, and the sauce. Time, a quarter of an hour to heat the mutton. Probable cost, 2s. Sufficient for four or five persons. 55. MUTTON BROTH.

Take the required quantity of jelly from a shape of mutton, add a pint of boiling water, season with pepper and salt; thicken with one tea-spoonful of cornflour, add a pinch of nutmeg, and serve with dried toast. 56. MUTTON, CURRIED.

Boil one pound of pickled pork in a quart of water for three-quarters of an hour with four small onions and a sprig of thyme; then cut into neat slices the pork and two pounds of Australian mutton: lay the whole in a stewpan. Reduce one-half the liquor in which the pork was boiled, skim free from fat, mix with it one tea-spoonful of curry-powder, pulp the onions with a table-spoonful of flour, slice one sharp apple very thin and also one tomato, boil ten minutes, put into the curry, stir gently to mix it well without breaking the meat too much, and serve with a rim of boiled rice. 57. MUTTON, DRY CURRIED.

Fry a sliced onion till brown in tinned mutton fat; cut Australian mutton across the grain in small dice, mix it with the fried onion, and fry both till hot through, stirring as little as possible; sprinkle over lightly half a tea-spoonful of curry-powder, salt and pepper to taste, mix well together, pour over two table-spoonfuls of milk or cream, stir till dry, and serve. 58. MUTTON, FRIED, WITH SUET PUDDING.

Fry mutton in slices as the beef is done in No. 17. Cut a boiled suet pudding made as the crust in No. 79 into slices, fry lightly--if just boiled and hot it will only require a short time to fry--lay it round the meat, pour gravy over, and serve. 59. MUTTON, HARICOT OF.

Fry pieces of Australian mutton as directed in recipe No. 42, and place them in the centre of a dish. Have ready some boiled carrots, cut them in slices, and fry after the meat; then make a gravy with a little stock, coloured, seasoned, and thickened, which pour over the carrots in the stewpan. Boil up over the fire, and pour round the meat. 60. MUTTON PIE (a l'Irlandais).

Cut nice pieces of mutton, lay them in a pie-dish, and season well. Take some stock, put in it six onions and eight potatoes, put the lid on, and set them to stew gently for half an hour; lift them into the pie-dish, boil the gravy down to the quantity required to fill the pie. Cover it with potato paste and bake half an hour. Serve with a boat of gravy. 61. MUTTON PIES (a la Windsor).

Cut a pound of mutton into small pieces, season with chopped mushrooms, parsley, shallots, pepper and salt, and a little brown gravy, stir gently together; raise small pie-shapes with hot-water crust, fill with the mixture, cover, and bake till the crust is done thoroughly. The following will be found a good method for making the crust. Put one pound of flour in a basin, make a hollow, add half an ounce of salt and half a pint of boiling water in which four ounces of lard, butter, or Australian fat has been melted (pour it on boiling); mix together into a firm paste, kneading well, put it in small lumps on a paste-board to cool. When just nicely warm take and work them into the shape of pork pies--some people find it easier to do this up round a floured pot or wooden mould. 62. MUTTON PIE, WITH APPLES.

Proceed as for No. 60, and add to each layer of meat a layer of apples peeled and sliced; mix into the gravy some tomato sauce, cover the dish with a pie-crust, bake half an hour or till the crust is done, and serve. 63. MUTTON, WITH BACON.

Prepare the meat as for No. 67; and place on each piece a nicely-fried piece of bacon. Pour over it the following sauce. First prepare of chopped gherkins, capers, and shallots, one table-spoonful each; put these in a pan with a little pepper and one wine-glassful of vinegar; boil four minutes, then add rather more than half a pint of good stock, a table-spoonful of flour, a little colouring, a piece of butter the size of a nut, and one tea-spoonful of anchovy; boil, and stir well. 64. MUTTON, WITH CELERY SAUCE.

Thoroughly cleanse four heads of celery, slice them very thin, and put them in a stewpan with nutmeg, pepper, and salt to taste; add two ounces of butter and a sliced onion; cover, and set on the stove to stew very gently without colouring. When tender, add four ounces of flour and one pint of milk; stir again over the fire till the sauce has boiled twenty minutes; rub through a colander, and pour it over nicely fired mutton laid in a dish. 65. MUTTON, WITH FRENCH BEANS.

Prepare some mutton as in recipe No. 17; lay it in a flat dish. Boil French beans till tender, strain the water off, and stir them in the pan in which the meat has been fried, with one ounce of butter, pepper and salt, and half a pint of thickened brown gravy. Pour them round the meat, and serve. 66. MUTTON, WITH ONION SAUCE.

Stew some nicely-cut pieces of well-seasoned mutton in a very little water till quite hot through; put into the same pan two tea-cupfuls of well-prepared onion sauce; then stir all together, and serve. 67. MUTTON, WITH SAUSAGES.

Prepare the meat as in No. 17. Fry in Australian fat some sausages cut in short lengths and pricked, place them on the meat, and serve with brown gravy poured over. 68. OMELET, WITH MINCE.

Make an omelet thus. Put half an ounce of butter into the pan, pour gently in two eggs well beaten with a table-spoonful of milk, a little chopped parsley, a little chopped shallot, pepper and salt; do not stir for half a minute, then stir all up together, and in two minutes it will be done. Slide it on to a dish, and fold double, first placing on one half of it a small quantity of mince No. 39 made quite hot. Garnish with parsley, and serve. 69. OPEN MINCE TART.

Prepare mince as in No. 48. Make a short paste, line a flat dish as for an open jam tart, the edge well raised, and fill it with the mince. Cut out of the paste a few leaves or other ornaments. Bake separately, and when the tart is baked and ready for sending to table, put the leaves on it regularly. 70. PATTIES.

Prepare mince No. 12. Make some light paste, line patty pans, fill-but don't overload--with mince, wet the edges and cover with paste, brush over with a beaten-up yolk of egg, and bake in a quick oven till the crust is done; pile up on a hot dish on a napkin, and garnish with small crisp bits of parsley. 71. POTATO PIE.

Put into a pie-dish alternate layers of sliced meat and sliced potatoes, pepper and salt (a few button mushrooms are a great addition); pour in a tea-cupful of thickened gravy, cover with mashed potatoes as for No. 44; mark the crust over with a three-pronged fork, and bake the pie half an hour in a brisk oven. 72. POTATO RISSOLES.

Have ready well-seasoned mince mixed with a fourth of its own weight in bread-crumbs, roll this into balls, cover them with mashed potato prepared as in No. 44; flour well, and fry a nice brown colour in Australian fat. 73. POTATO WALL.

Mash some potatoes as for No. 44; pile them three inches high and two and a half inches thick round the inside of a meat-dish. Smooth the surface of the wall with a knife, and brush over with the yolk of an egg beaten; fill up the hollow inside with a well-seasoned mince, and bake half an hour. 74. POTTED MEAT.

Mince very finely the lean part of meat, remove the skinny parts, and flavour rather highly with pepper, salt, and a little powdered allspice. Pound it in a mortar, adding from time to time a little oiled butter, until it is quite smooth. Press it into pots, and pour a little clarified butter over the meat in each pot. Time to prepare, twenty minutes. Allow one pound for five persons. Probable cost, 9d. 75. PUDDING (au Gratin).

Mix well together one pound of flour, half a pound of bread-crumbs, one tea-spoonful of baking-powder, one pound of minced Australian meat, a quarter of a pound of chopped ham or bacon, pepper, salt, and nutmeg to season, a quarter of a pound of rolled and rubbed suet, two eggs well beaten, and half a pint of milk. Have ready a buttered pudding-basin, pour in the mixture, cover with a wetted and floured cloth, tie down tightly, and boil one hour and a quarter. Serve with rich brown gravy round it. 76. PUDDING, BEEF AND KIDNEY.

Prepare a crust as for No. 79; line a greased basin with it, and place in it alternate layers of slices of beef cut an inch thick and well seasoned, and of thinly-sliced kidneys (ox kidneys do very well for this purpose, they are larger and cheaper), a little finely-minced shallot, and a tea-cupful of good gravy. When the dish is full, cover with crust, and boil an hour and a half. Serve some brown gravy with the pudding. 77. PUDDING, BOILED.

Make a crust as for No. 79; roll out half an inch thick, line a buttered basin, and put in it small pieces of cross-grain-cut mutton, seasoned with pepper and salt, then a layer of thinly-sliced boiled potatoes; repeat alternately until you have filled the basin, then pour in a mixture made of a tea-cupful of water or stock, a tea-spoonful of Harvey's sauce, a quarter of a tea-spoonful of chutney, and a little colouring. Cover up with crust, tie down with a floured cloth, and boil and hour and a half. Serve with a boat of brown gravy. 78. PUDDING, FORCEMEAT.

Soak a pound of bread in milk; beat it up smooth with half a pound of forcemeat, the yolks of two eggs, and seasoning if required. When ready to bake, stir in the whites of the eggs beaten well. Bake in a greased pie-dish half an hour. 79. PUDDING, ROLL.

Make a crust of one pound of flour, a quarter of a pound of bread-crumbs, half a pound of rolled and rubbed suet, one tea-spoonful of baking-powder, and water sufficient to form not too stiff a paste. Roll it out half an inch thick, and spread over it a layer of minced Australian meat seasoned with pepper and salt, one shallot finely minced, and a quarter of a pound of minced ham or bacon, all mixed thoroughly together. Let this be spread on the paste half an inch thick, then roll up as for a jam roll, tie in a wetted and floured cloth, and boil one hour and a half; turn out, garnish with parsley, and serve thick brown gravy over the pudding. 80. PUDDING, SAUSAGE.

Prepare a crust as for No. 79; fill with skinned sausages, pour in half a tea-cupful of good gravy, lay on the top some slices of good bacon, fried, cover all with crust; tie, and boil an hour and a half. 81. RAGOUT DE MILAN.

Cut into inch lengths by half an inch square the following, ready cooked, viz., macaroni, beef, ham, tongue, mutton, chicken, game, or veal. Prepare in equal lots as much as is wanted, put all in a stewpan with a little good white sauce, about one ounce of grated cheese, and a little pepper and nutmeg. Toss over the fire till quite hot, and serve. 82. RAISED PIE.

Cut into dice equal parts of ham, beef, and bacon, season well, and fill a raised pie-shape. Bake well, and when baked pour into the pie through a funnel a little melted jelly from the Australian meat, well seasoned. Let the pie get cold before cutting it. 83. SMALL PIES RAISED.

Prepare a sufficient quantity of mince No. 31 to fill the number of pies you require to make, also some hot-water crust (No. 61); raise small shapes the size of a threepenny veal pie, fill with the mince, cover, and bake till the crust is done. 84. RICE (Milanese Fashion).

Fry the rice (see No. 86) in a pan with butter, season with grated cheese; add six ounces of Australian meat cut into dice, half a pint of boiled and picked shrimps (but lobster or crab will do), season, and serve hot with a tea-spoonful of anchovy stirred in. 85. RICE (Polish Fashion).

Cut an onion into very thin slices, and fry in a pan with butter, then add two ounces of cooked ham cut into shreds and six ounces of Australian meat cut into dice. Take the rice as prepared in No. 86, season with a pinch of cayenne pepper and a table-spoonful of grated cheese. Stir all together lightly over the fire, and serve quite hot. 86. RICE RISSOLES.

Take a tea-cupful of well-washed rice, leave it in soak twenty minutes in cold water; strain the water off, and add three tea-cupfuls of cold water to the rice with a little salt; set it on the fire, and by the time it boils the rice will be nearly dressed. Pour the contents of the saucepan into a colander, set it on a saucepan on a stove for ten or fifteen minutes, covering well with a clean cloth--this will absorb the steam and leave the rice dry and whole. Take some mince prepared as in No. 72, roll into balls, and cover with the rice mixed with a well-beaten egg; flour, and fry a very light brown. Serve on a napkin with parsley. 87. RICE (Spanish Fashion).

Fry the rice (see No. 86) till of a golden colour in oil, using only just enough to do it; then add either a large table-spoonful of prepared tomato sauce or two large ripe red tomatoes squeezed free from seeds and watery juice through a wire sieve. Season with Spanish sauce, pepper, and grated cheese. Pile up lightly in a hot dish, and garnish round with curry No. 56. 88. RICE (Turkish Fashion).

Boil the rice as in recipe No. 86. Fry the rice with butter, cayenne, and saffron powder; season with salt, and throw in a handful of cleansed Smyrna raisins. Put this rice as a border to the curry, prepared as in No. 56. 89. RISSOLES.

Prepare the mince as for No. 72, flour the balls, and fry in boiling fat. Serve with good thick gravy. 90. RISSOLETTE.

Prepare mince as for No. 72, adding a small quantity of chopped suet, a chopped onion, and two eggs; mix well together. Add one tea-cupful of stock, and pour into a greased pie-dish. Bake till crisp outside, turn on to a flat dish, and serve with gravy in a boat. 91. SAUSAGES.

Fill small skins with forcemeat highly seasoned, prick and fry in Australian fat. Serve on buttered toast dipped in hot broth. 92. SAUSAGES, BOLOGNA.

Take equal quantities of fat and lean bacon, veal, pork, and beef suet, and double the quantity of Australian beef; chop fine in a mincing machine, season with pepper and salt and dried sage rubbed. Have ready a well-washed skin, fill and prick, boil an hour, and lay on straw to dry. These sausages may be smoked like hams. 93. SAUSAGE ROLLS.

Make some light paste, roll out thin (about a quarter of an inch thick), cut into pieces five inches square, wet the edges, lay a skinned sausage in it just close enough to leave half an inch of paste beyond the sausage; fold over and pinch the edges neatly together, brush over with yolk of egg well beaten, and bake. 94. SHAPE WITH MACARONI.

Boil some macaroni tender, cut it up into quarter of an inch lengths, stick them, hole outwards, thickly all over a well-buttered plain round-topped basin; fill the basin with mince No. 72, cover with a floured cloth, and boil half an hour; turn out, and serve with or without brown gravy. 95. SHEEP'S HEART, STUFFED.

Prepare some forcemeat as in recipe No. 31; stuff the hearts with it--not too full, or the stuffing will burst out. Brush the hearts over with milk, and roll in flour. Fry them in a little fat and turn them about on all sides till nicely browned; put them in a stewpan with a pint of well-seasoned stock. Simmer them one hour and a half, or till tender; drain away the gravy, skim it, and boil it sharply till reduced to one-half, thicken with a little flour (a glassful of claret is an improvement), pour over the hearts, and serve very hot. The hearts are better placed on a layer of Australian mince made very hot and savoury. 96. SLICED BEEF AND CUCUMBER.

Lay thin slices of mutton or beef in a meat-dish, cut very thin slices of cucumber, and if wished, a few sliced onions or shallots. Mix equal parts of oil and vinegar; shake them in the bottle. When well mixed put the cucumber into a basin, pour the oil and vinegar over, stir till the cucumber is well covered with it, pepper, and pour it over the beef. 97. SLICED BEEF, WITH MAYONNAISE SAUCE.

Lay trimly-cut slices of beef on a meat-dish with a little very finely-scraped horse-radish here and there over it. Spread over it thin slices of cold boiled beetroot. Pour over a mayonnaise sauce made thus. Take a basin, place therein three yolks of eggs, a little pepper and salt, and stir quickly with a wooden spoon. Work in by slow degrees half a pint of salad-oil and half a gill of tarragon vinegar. If well made the sauce should be firm and creamy. This quantity is enough for a very large dish. 98. SMOKING CHIMNEY.

This recipe requires a tin shape, with a tin lid fitting to the top, through which a funnel like a cottage chimney rises. Cut beef or mutton in dice, stir over the fire with a table-spoonful of Harvey's sauce, four table-spoonfuls of gravy, a boiled and cut-up onion, and two table-spoonfuls of flour, one ounce of butter, a few cooked mushrooms, and pepper and salt to season. Put this in the lower part of the tin. On the lid place a layer of mashed potato raised like a cottage roof; the steam from below will rise through the funnel, and give the effect of a smoking chimney. 99. SOUP, JULIENNE.

Proceed as for soup with forcemeat balls (see No. 101), but instead of forcemeat balls prepare carrots, turnips, and parsnips, by scraping, peeling, and washing them; cut them in thin slices, and again into thin strips; boil until tender in the soup, which must first be strained; brown, and thicken with a table-spoonful of cornflour. In summer, any kind of vegetable may be added-lettuce or French beans, etc. 100. SOUP, PEA.

Prepare the stock as for soup with forcemeat balls (see No. 101), and thicken with a quarter of a pound of pea-flour. Cut toasted bread into dice, fry crisply in Australian fat, place it in the tureen, and pour the soup on it. 101. SOUP WITH FORCEMEAT BALLS.

Boil half a pound of the lean of Australian mutton or beef in two quarts of water for half an hour with two ounces of chopped carrots, one ounce of chopped onions, a little celery, a blade of mace, using pepper and salt to season. Have ready some forcemeat made of equal parts of finely-chopped meat, bacon, bread-crumbs, flour, and an egg to bind the mixture together. Roll into balls an inch in diameter, fry in a little Australian fat; strain the soup; brown it whilst at boiling point; place the balls in a tureen, and pour the soup on them. 102. SPICED BEEF.

Turn out a shape of beef of six pounds' weight. To answer properly it should be a firm good shape with plenty of jelly round. It must be cut in rounds three inches thick--this will make three rounds. Lay them in a dish three inches deep, cover them with this mixture: One ounce of pepper, one ounce of salt, half an ounce of nutmeg, a quarter of an ounce of allspice. Melt all the jelly, put the rounds back intact into their own tin, one over the other. To accomplish this you must press each round down separately with a piece of wood that just fits inside the tin. When it is all firmly pressed in, pour (by degrees to let it soak in) all round the edge the melted jelly well seasoned. Let the shape stand to get cold. If it will not turn out easily, dip it in hot water. 103. STUFFED CUCUMBER.

Take out the seeds of a cucumber, fill it as in No. 107, and boil till tender; peel it carefully, and pour over it this sauce. Chop an onion fine, fry it in fat in a small frying-pan, add a wine-glassful of vinegar, pepper and salt, and a little stock; boil five minutes, and add a little mushroom-ketchup. 104. TIMBALE DE MACARONI.

Boil some macaroni in water and one ounce of butter; when it has boiled a few minutes strain off the water, and return the macaroni to the stewpan with half a pint of stock; boil slowly on a stove till tender. Then add to it some diced mutton well seasoned, and a little grated cheese; make all hot together, then set to cool. Butter a mould, well sprinkle, with bread-crumbs, and line with common puff-paste; put in the meat and macaroni quite cold, cover with paste, and bake in a rather slow oven. When done, turn it out of the mould, cut off the top, and pour white sauce over and in the dish. 105. TOAD IN THE HOLE.

Pour the batter No. 106 over layers of Australian mutton and very thin slices of crumb of bread placed alternately in a buttered pie-dish and seasoned. Bake for an hour, and serve with a boat of good gravy. 106. TOAD-IN-THE-HOLE FORCEMEAT.

If you have more of No. 92 than will fill a skin, put a layer in a greased pie-dish, then a layer of beaten-up bread soaked for an hour in milk, and so on till the pie-dish is nearly full; pour over it a batter made of five ounces of flour, four table-spoonfuls of cold water, a small pinch of salt, a pint of new milk, and two eggs well beaten. Bake in a moderately hot oven. 107. VEGETABLE MARROW, STUFFED.

Take out the seeds of a small custard marrow, fill the hollow with forcemeat No. 31; tie the marrow in a cloth, boil till tender, peel it carefully, and serve with good brown gravy. 108. VINAIGREITE OF BEEF.

Cut small thin slices of boiled beef, put them in a salad-bowl with sliced beetroot, quarters of hard-boiled eggs, and cold kidney potatoes; season with pepper and salt, three table-spoonfuls of salad-oil, two of vinegar, chopped shallot and parsley; mix and pour over. Serve for lunch or made-up dinner. 109. VOL-AU-VENT.

Make some very light puff-paste. Line a well-buttered fluted dish or tin, fill with the following mixture cooked over the fire till more than half done. Half a pound of minced beef, half a pound of minced ham, two hard-boiled eggs cut up small, and half a pound of any kind of game meat or rabbit cut fine. Season highly; stir over the fire with a gill of good cream and one ounce of butter till nearly cooked; then add a little lemon-juice and nutmeg and a tea-spoonful of anchovy. Bake covered with greased paper till half-done.