Well grease a good-sized bag, both inside and out, turn the mince out of the tin into the bag, with no additions of any kind. Put into a hot oven for fifteen minutes. Serve with a border of cooked rice ([see chapter IV.]), and any vegetable preferred. This is a delicious dish, the flavour and juice so well preserved by the method of cooking that it cannot be distinguished from mince made from rump steak.
ROAST BEEF
is rather insipid served cold from the tin, and is flavourless re-cooked in the tin. Turned out, however, thickly spread with roast-beef dripping, put into a thoroughly greased bag, laid in a very hot oven for fifteen minutes, and served on a hot dish with small paper-bagged tomatoes ([see chapter IV.]), it is exceedingly nice.
ROAST MUTTON
is prepared in the same manner, but small onions cooked in paper bags may be substituted for the tomatoes.
TINNED RABBIT
is best served as curry. Well grease a paper bag. Turn the rabbit out of the tin (it will probably be rather broken and the flesh be separated from the bones), and put into the bag in neat pieces. Add two finely minced onions, a cooking apple cut in dice, the juice of half a lemon, and a teacupful of stock, browned and thickened and with a dessertspoonful of curry powder stirred smoothly into it. Fifteen minutes in a hot oven will be sufficient for this.
TINNED CHICKEN
is very nice curried like the rabbit. Or it may be fricasseed. Turn it out of the tin, add a teacupful of white stock, thickened with arrowroot and seasoned with salt, pepper, and a little ground mace or nutmeg, a finely minced onion, a few young carrots, and turnips cut into dice, and a few green peas. Put into a well-greased bag and lay in a hot oven for fifteen minutes.
BAKED MUTTON IN CRUST.