Beef Loaf No. 1
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 22. The excerpt below is the record exactly as published.
season to taste and add the juice of one lemon, put your roast in the pan with the gravy, do not baste for fifteen minutes, after ,that baste fre¬ quently. TO BOIL CORNED BEEF. Put the meat in cold water, boil from five to six hours, then take out the bones, wrap it tightly in a clean cloth, and put on ice with a weight to press it. TO FRY BEEFSTEAK. NO. I. After table is set and vegetables c<H»ked and prepared ready to take up, put your spider on a hot stove, after it is hot drop a piece of butter in it and put in steak us soon as it is hot. Stay by it turning it frequently, keep it hot enough so it will not draw juice, turning it freipiently, keep it from burning, season just a little before taking up and serve as soon as imsihle. S. K. BEEFSTEAK NO. 2. Put butter and lard into pan, when this is hot drop in your steak, season, cover and fry on top of stove, turn and keep covere<l until done. To make gravy, add a little more butter or lard and large tablespoon of fiour, rub it .smooth in the drippings and add cold water, season a little more if nece.ssary. BEEFSTEAK, NO. 3. After butter and pan are lud, ndl steak in flour and fry. BROILED STEAK. (Jrease the bars of the bndler, lay on the steak, hold directly over a bed of clear coals, it will cook in five or ten minutes, put on a hot platter with salt, pepper and butter. HAMBURG STEAK. Buy choiiped round steak, season with salt, pepper and onion (if desired), make into patties and fry. BEEF LOAF NO. I. Three pounds of choppe<l sleak. one cup of milk, one cup rolled crackers, two eggs, season to taste, make into loaf and bake, one cup of butter adde«l keeps it moist. BEEF LOAF NO. 2. One poun<l chopped beef, two eggs
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