Meat Loaf

Ingredients

• two pounds beef (lower part of the round)
• seasoning to taste
• one beaten egg for each pint of the mixture

Method

1. 1

   Remove the skin, gristle, and bone from two pounds beef and chop the meat fine.

2. 2

   Measure the meat and allow an equal quantity of bread crumbs; mix the two and add seasoning to taste.

3. 3

   Moisten the mixture with soup stock, milk, or water.

4. 4

   Add one beaten egg for each pint of the mixture.

5. 5

   Pack it into a buttered brick-loaf pan, place the pan in a pan of hot water, put it into the oven and cook it until the loaf is firm in the center.

6. 6

   Turn it out on a hot platter and serve it with tomato sauce or white sauce.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 35. The excerpt below is the record exactly as published.

MEAT LOAF Remove the skin, gristle, and bone from two pounds beef (lower part of the round) and chop the meat fine. Measure the meat and allow an equal quantity of bread crumbs; mix the two and add seasoning to taste. Moisten the mixture with soup stock, milk, or water. Add one beaten egg for each pint of the mixture

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