Beef Loaf (Gateau do Boeuf)

Ingredients

• 2 lbs. lean juicy beef
• 6 oz. bread-crumbs
• £ lb. fat bacon
• 1 table - sp. chopped parsley
• 1 table - sp. chopped onion
• Salt
• Pepper
• A pinch of nutmeg
• 2 eggs
• 1 cupful stock

Method

1. 1

   Wipe the meat, cut it in small pieces, removing all skin and gristle, and put it twice through the mincing machine.

2. 2

   Chop the onion, bacon, and parsley separately, and add them to the meat along with the bread-crumbs and seasonings.

3. 3

   Knead well together with the hands, add the eggs well beaten, and mix again.

4. 4

   Now grease a plain mould, press the meat mixture into it so that it takes the shape, and turn it out carefully onto a greased baking tin.

5. 5

   Pour round the hot stock and bake in a good oven, basting frequently with the stock.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 344. The excerpt below is the record exactly as published.

Beef Loaf (Gateau do Boeuf) 2 lbs. lean juicy beef. 6 oz. bread-crumbs. £ lb. fat bacon. 1 table - sp. chopped parsley. 1 table - sp. chopped onion. Salt. Pepper. A pinch of nutmeg. 2 eggs. 1 cupful stock

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