Beef Loaf

Ingredients

• Round steak chopped fine 3^ pounds
• Rolled crackers i cup
• Eggs 2
• Milk 1 cup
• Pepper 1 tea-spoonful
• Salt 1 table-spoonful
• Piece of butter size of an egg

Method

1. 1

   Mix all ingredients together and bake for 3.5 hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 89. The excerpt below is the record exactly as published.

BEEF LOAF. Round steak chopped fine 3^ pounds. Rolled crackers i cup. Eggs 2. Milk I cup. Pepper i tea-spoonful. Salt I table-spoonful. Piece of butter size of an egg. Bake 3^ hours. MEAT PIE. In a three-pint basin place a thick layer of stale bread, broken or chopped fine, and on this a layer of boiled beef, sliced and seasoned with pepper, aud a pinch of powdered sage and parsley. Next a thick layer of bread, and then thoroughly moisten the whole with broth of the beef, and bake half an hour in a moderate oven. The bottom of the pan COOKING DIVISION. 20^ should first be greased. Three layers fill the pan full. VEAL POT PIE. Cut in pieces 2 pounds of veal and boil in water until tender; season and add 6 potatoes sliced, boil until done, and pour in a deep pan, stir in a spoon- ful of flour and cover with a crust made like bis- cuit. Bake a light brown, but be sure to have plenty of gravy in the pie. VEAL CUTLETS. The way to cook cutlets and chops is to bake them. The great object is to have veal and mut- ton thoroughly cooked, and by baking you best accomplish that object. Take your dripping-pan and rub a little butter on each cutlet, salt and pepper, and lay flat in pans, place in a hot oven, and cover with another pan of same size. When done, if you like, make a sauce called butter fnaitre ■d'Jiotel. Rub to a soft paste a small piece of but- ter with flour, pour over Y^ cup of boiling hot water; it will then thicken ; then add a table-spoon- ful of lemon juice, pour it over the cutlets and serve. It is good for dinner. BROILED QUAIL. Each quail should be carefully picked, cut open down the back and pounded slightly with the steak pounder to break the bones, so they will lie flat on the gridiron. Salt and pepper them, and broil to a nice brown. Have a pan of melted but- ter ready to dip each piece in as soon as cooked. 266 DOMESTIC GUIDE. Have ready slices of bread toasted to a light brown and well buttered. Lay a quail on each slice of the toast, and then pour the butter in which they were dipped in over the whole. Serve hot. PORK CHOPS. Remove the skin, trim, and dip in beaten eggs, then in cracker crumbs, seasoned with salt, pepper, onion and sage. Fry in hot lard 20 minutes, turn- ing often. DRESSING FOR POULTRY. Rub fine the soft part of a loaf of bread. Add: Butter one-half pound. Yolks of 4 eggs. Thyme or sweet marjoram i tea-cupful. Black pepper i table-spoonful. Salt I table-spoonful

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