Beef Loaf

Ingredients

• 31/4 pounds lean chopped beef
• 6 spda crackers, rolled to a powder
• Butter size of an egg, warmed a little
• 4 tablespoons sweet cream
• 3 eggs beaten together
• 1 nutmeg, grated
• 3 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon sweet marjoram

Method

1. 1

   Mix, knead well and make into two rolls on flowered board.

2. 2

   Put in pan with a little water and butter and bake one hour and a half.

3. 3

   Baste frequently and when brown on one side, turn.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 9. The excerpt below is the record exactly as published.

BEEF LOAF, ONION SAUCE. Mrs. Edith M. Tiixhorn. 2 cups cold beef, minced very fine. 1 heaping tablespoon butter. V2, cup beef stock or milk. 3 beaten eggs. 1 saltspoon salt. 1/^ saltspoon each pepper and nutmeg. 2 crackers rolled fine. Mix well, form into oblong loaf and bake in granite pan. Baste until nearly done with butter and water ; then pour over it the onion sauce and bake ten minutes longer. Onion Sauce — 2 tablespoons chopped onion, 2 tablespoons butter and i teaspoon flour, brown well and add i cup soup stock or left over meat gravy, ^ teaspoon salt, i tablespoon made mustard and 2 gratings of lemon peel. Boil all togetlici 2 or 3 minutes and pour over the loaf. BEEF LOAF. Mrs. C. C. Corbett. 31/^ pounds lean chopped beef. 6 spda crackers, rolled to a pow- der. Butter size of an egg, warmed a little. 4 tablespoons sweet cream. 3 eggs beaten together. 1 nutmeg, grated. 3 teaspoons salt. 1 teaspoon black pepper. 1 tablespoon sweet marjoram

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