Beef Loaf

Ingredients

• 1 lb, lean beef, chopped fine
• 1 tbsp. chopped parsley
• 1 egg, yolk
• 1 tsp. salt
• 1 tsp. pepper
• 2 tbsps. bacon dripping

Method

1. 1

   Put everything but the egg and dripping in a bowl.

2. 2

   Beat the egg enough to mix the yolk and white, pour it over the meat, and mix thoroughly.

3. 3

   Form the meat into a compact roll about six inches long.

4. 4

   Melt the dripping in a small baking pan, put in the meat roll, and bake in a hot oven for thirty minutes, basting every ten minutes.

5. 5

   Prepare gravy with the fat in the pan.

Nutrition per serving

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 21. The excerpt below is the record exactly as published.

BEEF LOAF. 1 lb, loan beef, chopped fine, 1 tbsp. chopped parsley. 1 ogg, yolk. 1 tsp. salt, i tsp. pepper, 2 tbsps. bacon dripping. Put everything but tlie egg and dripping in a bowl. Beat the egg enough to mix tlio yolk and white, pour it over the meat and mix the whole thoroughly. Wash the hands carefully, leave them wet, and form the meat into a compact roll about six inches long. Melt tlie dripping in a small baking pan, put in the meat roll and bake it in a hot oven thirty minutes. BaHte it every ten minutes. Take it up on a hot dish and keep it Iiot while making the gravy. MEAT. 49 Add two tablespoons of flour to the fat in the pan and stir until smooth and frotliy. Add one cupful of warm water and stir over the fire until it thickens and boils. While stirring be careful to scrape up all the brown stuff, as it flavors the gravy. Season with a little pepper and more salt if necessary. Pour the gravy over the meat and serve hot. Note. — Strained tomatoes may be used instead of part of the water, and onion juice may replace the parsley. 40.— HAMBURG STEAK. 1 lb. of lean beef chopped fine. I J tsp. pepper. 1 tsp. salt. I 1 tsp. onion juice. Mix all together in a bowl, wash the hands carefully, and shape the meat with wet hands into six flat round cakes three quarters of an inch thick. Care must be taken to have them as compact as possible. Saute about eight minutes, and remove to the hot serving dish. Make a gravy as for beef loaf. 41.— ROAST BEEF. (See Part I General Rules for Cooking Meat. ) 42.— BROWN STEW. 1 lb. beef. 1 cup cold water. 2 tbsps. flour. I tsp. salt. 1 very small onion. J cup carrots (cubed). J cup turnips (cubed). 4 tsp. pepper. Cut the fat off the meat and put it in a stew-pan to [fry out. Cut meat into pieces about two inches square and roll it in the flour. Put it in the hot fat and stir over the fire until nicely browned ; add the water, cover closely and simmer. Prepare the vegetables ; cube 60 DOMESTIC SCIENCE. carrots and turnips and cut the onion into thin slices. Add the vegetables, salt and pepper to the stew and simmer two and one half hours. Serve on a hot platter. 43.— DUMPLINGS (for the Stew). 1 cup flour. 2 tsp. baking-powder. J tsp. salt. J cup milk (about). Put all the dry ingredients into a sifter and sift into a bowl. When stew is cooked quickly stir the milk into the flour, using enough milk to make a very soft dough. Drop by spoonfuls into the hot stew, cover at once, and boil gently for fifteen minutes. Note. — The pot must not be uncovered while the dumplings are being cooked. 44— BRAISED BEEF. 3 lbs. lean beef. 2 slices fat salt pork. i tsp. pepper

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