Today, for your reading (and perhaps cooking) pleasure, I have added the next ten recipes to the feature "1 can of meat, 100 recipes". This little archive demonstrates just exactly what a late 19th century English housewife could do when faced with a tin of preserved Australian meat.
It is perhaps rather alarming that recipe numbers 11 and 12 instruct one to "take one pound of minced Australian". The meat was unpopular and required an intense promotional campaign to be even acceptable in desperate circumstances, perhaps this particular instruction is some sort of Freudian typographical slip?
The recipe feature is on the Companion site HERE.
The short story which considered the huge trade in canned meat from Australian to England in the 19th C, and which precipitated this recipe collection, (and includes a recipe for pie from another source) can be found HERE.
The recipe feature is on the Companion site HERE.
The short story which considered the huge trade in canned meat from Australian to England in the 19th C, and which precipitated this recipe collection, (and includes a recipe for pie from another source) can be found HERE.
3 comments:
Well, “Spamalot” had to come from some place, right? Think how much dimmer our world might have been otherwise. The tinned meat sounds disgusting enough, but the idea that you have to first remove the “jelly” and that said “jelly” seems to have so many interesting uses, is almost more than one can stomach. They keep talking of seasoning, but I don’t know that all the spices in the world would be enough to keep it down. Still, I suppose if you are raised on a particular food, you have a built-in taste for it. I once knew a girl who preferred powdered milk to the real thing because it’s what she had been given as a child. I wonder, have you or any of your readers actually come across one of these tins, or – heaven help you – actually made and digested one of these dishes?
Hello cookware - it does sound disgusting doesn't it? I had intended to keep adding the rest of the 100 recipes for Australian Meat that are in the Cassell's Dictionary of Cookery, but I ran out of enthusiasm. I have no idea when the canning of meat in that style finished so you have set me a good question.
It looks like I can already prepare a week meal plan with a pound of Australian meat. But the fact that this is canned means that this contains preservatives and so eating this for seven consecutive days will surely cause some harm on one’s system. It’s just interesting that a can of meat can be used for various recipes.
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