Beef Loaf

Ingredients

• 3 pounds lean beef
• 0.5 pound salt pork ground fine
• 2 eggs
• 1 cup bread crumbs
• 1 tablespoon sweet cream
• 1 teaspoon summer savory
• 2 teaspoons salt
• 1 teaspoon pepper

Method

1. 1

   Mix all ingredients well, mold in an oblong pan, and turn out in a roasting tin.

2. 2

   Bake for 1.5 hours, basting occasionally.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 58. The excerpt below is the record exactly as published.

pounds lean beef from round, or 2i pounds if there is a bone. 1 quart water. 2 cups potatoes, cut in i-in. slices. Salt and pepper. Turnips and carrots, i cup each, cut in J-inch cubes. J small onion, cut in thin slices. 3 tablespoons Purity Flour. W ipe meat with wet cloth, separate meat, bone and fat. Try out some of the fat in frvincr-pan out meat into 1^-inch cubes, sprinkle with salt and pepper and dredge with Purity Flour Sear"the°meat in the hot fat, stirring constantly. When all surfaces are well browned, put in the kettle with the water cover and let boil up once, skim and then simmer for 2\ hours. Add carrot, turnip and onion the last hour ol cooking. Parboil the potatoes and add to stew 15 minutes before taking from the fire Eemove bone, large pieces of fat, and skim. Thicken with 3 tablespoons Pxirify Flour blended with enou<^h cold water to pour easily. Let the stew come to a boil again and cook 10 minutes. ° Page One Hundred and Six -^ '^f 'A. ,.^w--jA)iaai 'V. PURITY FLOUR ^ Hore Bread and Better Bread BEEF A LA MODE Four to six pounds of beef from the underside of the round -^ thick Wipe an d^^^^^ t^:^, the Tat sta'nd several hours', turning .t often Then lard it -^h jveral ^H- o^^^^^^^ an neh wKle and as long as the meat is tMck. Tie :t into good shape -th ^ ^1™ i'.^.fearrot and turnip, it with Purity Flour and brown all over m hot drippings Cut 2 «^3«"''/^'' P/^''Xnw'ire or iron or and frv them in the same fat. Lay the vegetables in a deep braising-pan(o earthenware or iron, o double- roasting-pan, if possible), the meat on top with some bits of parsley^Bd thy^ie,^^^; ^^^^^^^^ spiced vinegar: idding enough beef broth or -jter to hal -J-^^^^^-^^^t^" ^the sti^^^^^^ lay on Season before the last hour, turning once meantime, lake up caretuiiy, ren o e ^ "^ « browned a large platter. Eemove fat from the gravy, add more seasoning if needed, thicken ^vlth browned flour and strain it over the meat. MOCK DUCK Take a piece of round steak cut thick. Split like a pouch and stuff with duck dressing; then put in pan, cover the steak with small pieces of bacon; cook 2 hours, basting often. BEEF HEART One heart, veal sU,m„., , c„p ™h S-'-V, f-J;^-;' '^::iZ:JS;Sr^::J7Z:r%^ in pan. Pour it around the heart. Serve with currant jelly. DRIED BEEF Cut dried beef very thin; cover with water to take out the salt; throw this water away and pu the beef Sto a au pan ^'th boiling water; let it simmer on the stove a few minutes, and add a little butter Put the beef on slices of toast and pour thin tomato sauce over them. BEEF OMELET -.J! x. T .rr.^„ fino • rr.ll ? crackers to a dust and mix with them ^ a teaspoon of . V °''°Pj,r M°d 2 Tel lie'ggaj'L X "rtoStl-cr thoroughly with a seaso-mg of salt, pepper baking powder. Add ^»ell oeaicn '■hS'-^ hakin<^ dish let it melt and then put it m the mixture; S^wf hoS'' Tu^'oulTatryrt 'platt^iord"; as you would an omefet, and pour any kind of a meat sauce around it. Page One Hundred and Scran ^ — f ^^. PURITy More Bread and Better Bread FLOUR BEEF LOAF Tkree pound, lean beef, ^ pound salt pork ground fine, 2 eggs, 1 cup bre'ad crumbs, 1 tablespoon ffwee cream, 1 teaspoon summer savory, 2 teaspoons salt, i teaspoon pepper

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