Beef Loaf

Ingredients

• 1.5 lbs. beef
• 1 lb. pork
• 1 lb. veal
• 0.5 lb. salt pork
• pepper
• salt
• 1 beaten egg
• 6 or 8 crackers (crumb)
• 1 cup of milk
• a little butter

Method

1. 1

   Run 1.5 lbs. beef, 1 lb. pork, 1 lb. veal, and 0.5 lb. salt pork through a meat grinder, or use a proportionate quantity of one or more kinds of left-over meat, ground or chopped fine.

2. 2

   Season with pepper, salt, and onion; add a little butter, 1 beaten egg, 6 or 8 crackers (crumb), and 1 cup of milk.

3. 3

   Stir up and mould into a loaf.

4. 4

   Bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 215. The excerpt below is the record exactly as published.

BEEF LOAF.— Run 1^ lb5. beef, 1 lb. pork, 1 lb. veal, and 5^ lb. salt pork through a meat grinder, or use a proportionate quan- tity of one or more kinds of left-over meat, ground or chopped fine. Season with pepper, salt, and onion; add a little butter, 1 beaten tg^, 6 or 8 crackers (crumb), and 1 cup of milk. Stir up COOK COUNTY COOK BOOK 31S and ttlould into a loaf. Bake in a moderate oven. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. CREOLE BEEF LOAF.— Grind together' 20 cents worth round steak and 5 cents worth fresh pork with 1 small onion, a little celery salt, and pepper to taste. Mix with 1 cup milk, 1 cup toast- ed bread crumbs, 1 beaten egg

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