Beef Loaf or Cannelon
From Table Talk's illustrated cook book, 1906
Can be packed into a tin for shaping.
Presented as published in 1906. 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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 15. The excerpt below is the record exactly as published.
beaten egg and roll in fine crumbs. Have a deep saucepan partly filled with smoking hot fat. Immerse two or three at a time in the fat, and draw the saucepan back a little so that the rissoles will cook golden brown in four minutes. Reheat the fat each time that more are cooked. CHEESE SOUFFLE. Mix together over the fire one tablespoonful of butter, one and a half tablespoonfuls of flour, one-half of a teaspoonful of salt and a dash of cayenne. MEATS 53 Add one-half of a cupful of scalded milk stirring until smooth and thick. Add one-quarter of a cupful of grated cheese, stir and take from the fire. Add the well beaten yolks of three eggs, cover and set aside until cool. Whip the whites of the eggs to a stiff dry froth, cut and fold carefully into the mixture, turn into a buttered baking dish and bake for about twenty minutes in a moderate oven. PLANKED STEAK WITH VEGETABLES SERVED AS GARNISH. PLANKED STEAK. Use a well-seasoned hardwood plank, oval in shape and from one and a half to two inches thick. Prepare about three pints of hot mashed potato well seasoned and slightly softened with melted butter and hot milk. Put this in a pastry tube with a large rose end and press it round the edge of the plank, heaping it up in rosettes and making an encircling wall. Lightly dabble the top with beaten egg yolk and place in a hot oven to color a little. In the meantime broil a fine thick steak and have ready one or more varieties of hot 54 TABLE TALK'S ILLUSTRATED COOK BOOK cooked vegetables — peas, white turnips, carrots, etc., diced or cut in fancy shapes — and a g^ood brown or mushroom sauce. Transfer the plank from oven to a serving platter or tray, lay the steak carefully in the center, garnish with little heaps of the various vegetables and over it pour a few spoonfuls of the sauce : then send at once to the table. ROAST LEG OF MUTTON. LAID ON A PLATTER ON A BED OP BOILED RED KIDNEY BEANS AND GARNISHED WITH PARSLEY. ROAST MUTTON, BRETON STYLE. The Breton way of serving roast mutton is to push a clove of garlic into the knuckle end of the leg and to serve with it a garnish of red beans. The beans are soaked and slowly boiled until tender then drained and turned into the pan with the meat an hour before the latter is done. Or, after draining, the beans are lightly fried in a little dripping and chopped onion and heaped round the meat as it is ready for serving. MEATS 55 FORE QUARTER LAMB ROAST — ^turnip croquettes and bunch of mint as garnish. LAMB CUTLETS AND MINT JELLY. CUTLETS, CRUMBED, EGGED AND FRIED. THEN GARNISHED WITH MINT FOLIAGE, IS A DELICIOUS WAT TO SBBVI COLD ROASTED LAM9: MINT JKLLIVS AM SERVED IN PLACE OF MINT SAUCE. 56 TABLE TALK'S ILLUSTRATED COOK BOOK CROWN OF LAMB. TWO RACKS OP LAMB, PROM SEVEN TO ELEVEN RIBS IN EACH ARX REQUIRED; COVER EXPOSED RIBS WITH THICK STRIPS OP PORK PAT, WHEN BAKING. SERVE WITH A BUNCH OP PARSLEY IN CENTER AND LATTICED POTATOES (steamed) AROUND THE BASE. BEEF LOAF OR CANNELON GARNISHED WITH MASHED POTATO ROSES. RECIPE OPPOSITE PAGE. MEATS 57 IIAM COOKED IN CIDER. Scrub and soak a jSfood-sized sugar-cured ham. Put on in cold water, using a small kettle, and heat slowly to the boiling point. Drain and cover with cider, or cider and water, in equat quantities, and boil slowly until almost tender enough. Lift from the kettle, loosen the skin and with scissors cut it off about half way, trimming into long Vandykes or points. Round the edges stick whole cloves and cover the exposed fat with fine bread crumbs mixed with brown sugar. Bake in a moderate oven for an hour and a half. For serving, garnish with pirti olas, and enclose the small end bone in a paper frill. R^K4s ^ Z~^^^^^ ■ ^^^ i^^^^H ^^^^^^H ''■ ,^^1 HAM COOKED IN CIDER. BEEF LOAF OR CANNELON. To make a beef loaf or cannelon, as it is often called, free two pounds of lean beef from fat and put through the chopper, adding a square inch of kidney suet. Work into this a beaten ^^'g, one-half of a cupful of fine stale bread crumbs, a scant tablespoonful of lemon juice, two tablespoonfuls of chopped parsley, two teaspoonfuls of salt and one-half of a teaspoonful of pepper. Have ready a greased flat pan
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Cook this with the app: pantry check, scaling, and the assistant.