Beef Mold

Ingredients

• four ounces of breadcrumbs
• sufficient hot beef gravy
• the yolks of two eggs
• half a pound of finely-minced beef
• the liver
• salt
• black pepper
• a little cayenne
• one tablespoonful of tomato sauce
• the whites of two eggs

Method

1. 1

   Put four ounces of breadcrumbs into a saucepan, and pour in sufficient hot beef gravy to moisten them; let the mixture boil up, and when a thick paste is formed remove the pan from the stove, and add the yolks of two eggs, then half a pound of finely-minced beef, and the liver, which has been cooked with a few slices of onions in clarified bacon fat and then rubbed through a wire sieve.

2. 2

   Season the ingredients with salt, black pepper, and a little cayenne, then stir in one tablespoonful of tomato sauce and the whites of two eggs, whisked to a stiff froth.

3. 3

   Butter a plain tin mold, fill it with the prepared meat, place a piece of buttered paper over the top, and steam it steadily for an hour; then turn it on to a hot dish, cover the top with grated horse-radish, and surround with savory brown sauce.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 108. The excerpt below is the record exactly as published.

Beef Mold. Put four ounces of breadcrumbs into a saucepan, and pour in sufficient hot beef gravy to moisten them; let the mixture boil up, and when a thick paste is formed remove the pan from the stove, and add the yolks of two eggs, then half a pound of finely-minced beef, and the liver, which has been cooked with a few slices of onions in clarified bacon fat and then rubbed through a wire sieve. Season the ingredients with salt, black pepper, and a little cayenne, then stir in one tablespoonful of tomato sauce and the whites of two eggs

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