Meat Loaf

Ingredients

• 1 tablespoon chopped green pepper
• 1 lb ham fat (or 1 cup bacon fat)
• 1 tablespoon Worcestershire sauce
• 1 egg
• 1 cup bread crumbs
• 1 teaspoon chopped parsley
• 1 teaspoon chopped onion
• Salt and black pepper to taste

Method

1. 1

   Make into two loaves, sprinkle each with bread crumbs.

2. 2

   Lay on each loaf a slice of bacon.

3. 3

   Pour over all one can of tomato soup.

4. 4

   Fill pan half full of water, baste and cook in moderate oven.

Nutrition per serving

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 10. The excerpt below is the record exactly as published.

1 egg sauce 1 cup bread crumbs 1 teaspoon chopped parsley 1 teaspoon chopped onion Salt and black pepper to taste Make into two loaves, sprinkle each with bread crumbs. Lay on each loaf a slice of bacon. Pour over all one can of tomato soup. Fill pan half full of water, baste and cook in moderate oven. Mrs. Claiborne Carr, Durham, N. C. HOG'S HEAD CHEESE Take one hog's head and four feet. Clean and soak well, then put in a granite pot and boil until the meat is thoroughly done. Remove from pot and work the meat all together very fine, season with salt, black and red pepper then put in a dish to mould. Take the liquor and small pieces of meat not used in the cheese and pour over it a quart of buckwheat flour, or meal, let it cook, put in a pan to mould, slice, fry and serve. Mrs. He.xry R. Bryax, New Bern, N. C. BRUNSWICK STEW No. 1 5 quarts water V2 pint butter beans 4 slices bacon 2 young chickens 1 onion Sifted bread crumbs 2 quarts peeled tomatoes Salt and pepper. 4 or 5 ears of corn Worcestershire sauce 5 large potatoes 27 About four hours before dinner put into the soup pot the water, bacon and sliced onion, let the water boil for an hour, then put in the tomatoes, the corn cut from the cob, the potatoes cut up and the butter beans, let it come to a boil again and add the chickens cut into pieces. Suffer it to cook until the chicken drops from the bone \i take out the bones and skin, thicken with the bread crumbs, then season with the salt, pepper and sauce. Mrs. Benjamin P. Montague. BRUNSWICK STEW No. 2 1 hen 1 pint butter beans 6 tomatoes (or one can) 2 large onions 6 Irish potatoes Put all in kettle of water and boil about two hours. Just twenty min- utes before serving cut off six ears of tender corn, add to the mixture with four tablespoons flour, one cup sweet milk, 1 tablespoon butter and two tablespoons Worcestershire sauce

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