Beef Loaf

Ingredients

• two pounds of raw chopped beef
• two cupfuls of rolled cracker or grated bread crumbs
• milk
• salt
• pepper

Method

1. 1

   Mix the beef with the crumbs, moisten with milk, and season.

2. 2

   Let stand for an hour or more, then press in a pan and bake for an hour.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 20. The excerpt below is the record exactly as published.

Bbef Loaf. l^nft> poui^s of raw chopped beef, two cupf uls of TvxUtHl cr^^ckor v>r j:pr;\ti\i broad (^which is prepared by 5^Uv uv^ JiiKi aryii^i: in the v>voa till it will grate nicely). 5^utilWict\t ^^wt n>ilk to moisten and cling together, <vHMr x^vU K Ati n ci^::^, salt and pepper to taste. Let $tMKl m\ hvMur or moro to swdl, then press in your The Queen Cook Book '^^^ - ^ -v pan and bake an hour. Eat cold, sliced thin, veal of lamb is prepared in the same way and is better. Boiled Meat with Robert Sauce. Take any meat which has been previously used for soup, cut into fillets or bits, and warm up well in the following: Robert sauce, slice a large onion and brown in a large tablespoonful of butter, add soup stock and season as you need for the meat, and sim- mer for five minutes. The soup meat for this should not have all its goodness boiled out of it. Spiced Beef^ Take ten pounds of beef from the fore quarter. Take one pint of salt, one cup brown sugar, one table- spoon ground cloves, allspice and pepper, and two tablespoons of powdered saltpeter; rub thoroughly with the mixture. Turn and rub each side twice a day for one week. Then wash off the spices, put it in boiling water, and only just boil on the back of the stove for five hours. Add more water as it needs. Press under a heavy weight (in the liquor) till cold, and you will never desire to try corned beef of the butcher again. Your pickle will do for another ten pounds of beef; first rubbing into it a handful of salt. It can be renewed and a piece kept in preparation every week. This is good to pickle tongues also. Meat Pie. Cold scraps of mutton, lamb or veal, cut in small bits, cooked in a gravy seasoned ready for eating, line the sides and bottom of pan with pie crust or biscuit dough, then put in the meat, cover the top with dough one-third of an inch thick, having the under 56 The Queen Cook Book crust twice as thick as for a pie. As soon as the crust is cooked through it is ready to eat. Corned Beef IJash. Boil the beef just tender, let get cold, save fat that rises on the liquor when cold. You can not make good hash out of tough, or poor corned beef, nor over- boiled potatoes. To each cup of hashed corned beef, add what would make two cups of hashed cold boiled potatoes, and chop in the meat, put in the spider with a little of the fat, and water enough to moisten, adding as it boils out; season as needed. Let ft slowly boil for half an hour or more, not stirring but scraping it up often till it is somewhat glutinous, then let brown on the bottom. Dish it and sprinkle pepper on top. Corn beef hash rightly made is a nice winter breakfast dish with the relish of gooseberry catsup, and nicely cooked buckwheat cakes. Fresh Meat Hashes. The poor ends of steaks fried, or any bits of meat can be hashed and cooked a little in a gravy and put on bread or buttered toast, is another breakfast dish. Mutton, lamb or veal can be used in the same way. Fresh meats are not as good eating to have potatoes hashed with them. Dried Beef Cooked — Tea Dish. Take one-half pound of thin sliced dried beef (the grocer will slice it for you) pull it into smaller pieces, put it in stew pan vvith nearly a quart of milk

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