Beef Loaf

Ingredients

• Two pounds of chopped beef
• one pound of salt pork
• Two eggs
• one-half teaspoonful of sage
• one onion chopped fine
• eight rolled crackers
• pepper and salt to taste

Method

1. 1

   Mix all ingredients, form into a loaf, roll in cracker crumbs, and bake with water for gravy.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 48. The excerpt below is the record exactly as published.

two eggs and cut into “squares about the size of dice; now throw noodles into boiling water, let boil three minutes, then strain and put boiled noodles into chopped ham. Beat two eggs with one-fourth -eup milk, pour on noodles and ham, mix well and bake in well- greased pan for about 20 minutes or until light brown. ; This is very good for lunch boxes or picnic baskets, ae to serve for luncheon. : * * * g Left-over fried pork chops or ham—chop very fine, season to taste, mix some salad dressing with it and make, sandwiches 'for tea some day. \ * * * é A nice breakfast dish is made from cold steak left over - from dinner the night before. Chop or grind meat in food chopper, put in sauce pan and add boiling water in proportion — _ of two cups water to one of meat; then add a lump of butter _ size of an egg, salt and pepper to taste; ; thicken with flour — and water to make a thin gravy and pour over slices of toasted bread. The toast may be buttered first. ~ F ae * x Chop fine any meat left over, season to taste, add hot. gravy. If you have no cold gravy to heat, put tablespoon ~— butter in skillet and when hot add level tablespoon flour; — stir till dark brown, add cup cold water; stir till free from ~ umps. Put in chopped meat; when well mixed pour st elit 8 ie and slice next.day. Do not bake it. * * & , Make corn-meal mush in usual way. After rendering otit t meat, take scraps, chop fine, stir in mush, while hot turn square pan to cool; when cold, cut in thin slices and fry brown; serve with maple sirup. "Delicious. bd * * f Here is a new version of ham and eggs. The end oF. a boiled ham, or a ham that has passed the slicing stage, is, sometimes difficult to dispose of without waste. Chop very fine a cupful; mix with equal quantities of cracker or fine . read crumbs, and moisten to a soft paste with cream; pa in a flat buttered dish, take a small round-bottomed cone 1 ven until eggs are set. Sufficient for four persons. The 1am and cracker should be made hot before putting ina ~ ‘baking dish. New potatoes stewed in cream ro light eorn- he peal gems are nice ake reson . * 8 ees ei ake cold meat of any kind. (pte it in pieces a quarter of an inch eo LOAR. (Beef)—Two BoA of chopped beet and one s. pound of salt pork ground together. Add to this: Two eggs, — one-half teaspoonful of sage, one onion chopped fine, eight rolled crackers, pepper and salt to taste

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