nut-freesoy-freefish-free
Beef Loaf
From How we cook in Tennessee .., 1906
Serves 6
Recipe attributed to Miss Pattie Crook.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 23. The excerpt below is the record exactly as published.
Beef Loaf. — Two pounds steak ground, one teaspoon black pepper, half teaspoon red pepper, one dessert spoon of salt, half teaspoon of celery seed, enough chopped onion to season. Mix together with cracker crumbs. Roll in a long loaf. Bake in a pan with a little water and butter size of egg. Baste well when cooking. Garnish with parsley and serve with a tomato sauce. — Miss Pattie Crook. Meat Loaf. — Grind one pound round steak, chop half of an onion fine, butter the size of egg, salt and pepper to season and make a loaf with your hands, put in a pan, sprinkle with bread crumbs and pour in it one egg that has been beaten enough to mix it. Pour a cup of water around the loaf and bake in a mod- erately warm oven till brown and well done. — Mrs. I. B. Tigrett. Beef Loaf. — Three pounds lean beef and quarter of a pound of fat bulk meat ground together, three or four soda crackers
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.