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Beef Loaf
From Royal Victoria cook book, 1900
Serves 4
Basting helps keep the loaf moist.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 11. The excerpt below is the record exactly as published.
BEEF LOAF.—Four pounds steak, 7 soda biscuits, 3 eggs, 4 tablespoons cream, 1§ teaspoons pepper, 14 teaspoons salt, 1 heaping tablespoon of butter. Remove all fat and skin from steak, put twice through sausage grinder. Roll the biscuits, melt the butter, mix thoroughly, form into a loaf. Bake 14 hours, basting frequently with hot water. After removing from the oven, pour a cup of cream or rich milk over the loaf and baste with this until all is absorbed. Miss McConkey. BEEF LOAF.—Three and a half pounds of veal or beef minced and uncooked, 4 large crackers rolled fine, 1 egg, 1 cup milk, butter size of an egg, 1 dessertspoon salt, 1 dessertspoon black pepper
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