Marbled Loaf

Ingredients

• one-half pound cold ham
• one pound cold veal or chicken
• one pound cold roast beef
• salt
• pepper
• few gratings of nutmeg
• half a box of Knox's gelatine
• half a cup cold water
• pint hot water
• half a teaspoon best beef extract
• cup boiling water
• the juice of a lemon
• thin slices of hard-boiled eggs

Method

1. 1

   Chop fine the cold meats and season with salt, pepper, and nutmeg.

2. 2

   Pack in layers with parsley and hard-boiled eggs.

3. 3

   Soak gelatine in cold water, add hot water and beef extract, season, and baste over the meat in the mold.

4. 4

   Pierce the meat and let it absorb the gelatine for 12 hours.

5. 5

   To serve, dip the mold in hot water, turn out the meat, slice, and garnish with cress or lettuce.

6. 6

   Serve with mayonnaise and fruit jelly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 152. The excerpt below is the record exactly as published.

MARBLED LOAF. (Original.) Emilia Lundberg. 2400 S. Flower street, Los Angeles. — Chop fine one-half pound cold ham or beef tongue; also one pound cold veal or chicken and one pound cold roast beef; season veal and beef with salt, pepper and few grat- ings of nutmeg; pack this in layers with . a 90 COOKING AND OTHER RECIPES. dusting- of chopped parsley and thin slices of hard-boiled eggs between the layers; when last layer is in mold press the whole well to- gether with a broad-bladed knife; cover half a box of Knox's gelatine with half a cup cold water, allow to soak five minutes, add pint hot water, half a teaspoon best beef extract, dissolved in cup boiling water, seasoning of salt, pepper and the juice of a lemon

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