Beef Loaf

Ingredients

• Chop 1 pound flank steak
• % cupful suet
• 2 small onions
• 1 cup-ful soft bread crumbs
• 1 egg, slightly beaten
• 2 tablespoonfuls Worcestershire sauce
• 2 tablespoonfuls horse-radish
• %4 teaspoonful dry mustard
• 1 teaspoon-ful salt
• 2 tablespoonfuls minced green pepper
• 1% cupful tomato catsup

Method

1. 1

   Pack into a buttered bread pan, cover the top with tomato catsup and bake for 1 hour in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 7. The excerpt below is the record exactly as published.

BEEF LOAF Take 3 pounds of steak and grind it through a meat chopper; add 2 beaten eggs, pepper and salt, and 1% cups of bread crumbs; press this into a shallow, oblong loaf shape, and cover with 8 slices of salt pork, cut thin; add cup of water to the pan, bake 1 hour, bast- ing often. Thicken the gravy in pan and pour over meat. MRS. OSCAR BREEDLOVE. BEEF LOAF Chop 1 pound flank steak (or lean beef) through a meat chopper, % cupful suet and 2 small onions, 1 cup- ful soft bread crumbs, 1 egg, slightly beaten, 2 table- spoonfuls Worcestershire sauce, 2 tablespoonfuls horse-radish, %4 teaspoonful dry mustard, 1 teaspoon- ful salt, 2 tablespoonfuls minced green pepper. Pack into a buttered bread pan, cover the top of the loaf with 1% cupful tomato catsup

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