Meat Loaf

Ingredients

• 2 lb. beef (cut from the round)
• 1 tsp. onion juice
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 beaten egg
• 3/4 c. milk
• 1 tbsp. chopped parsley
• 2-inch cube salt pork fat
• 1 c. bread crumbs

Method

1. 1

   Wipe meat with a damp cloth and chop with pork.

2. 2

   Add seasoning, mix well, then add crumbs, beaten egg, and milk gradually.

3. 3

   Place in a greased pan, top with butter or bacon.

4. 4

   Bake for 40 minutes in a moderate oven, basting every 10 minutes with melted butter in boiling water.

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 70. The excerpt below is the record exactly as published.

meat loaf. Stewing is a combination of extracting part of the meat juice and retaining part by cooking a long time in a limited quantity of water. APPLICATION 1. Beef Stew 2 lbs. beef (cut into inch cubes) Salt and pepper Yil'': ^^^^^ } tnrnJo V^^ ^^ ^ inch dicC Water 1 turnip j ^^ 4 potatoes (sliced) 2 small onions (sliced) Method. — Wipe the meat and cut best portions into inch cubes. Put the bone and poorer portions of meat, cut fine, into cold water and cook them slowly. Try out some pieces of beef fat in a frying pan and remove scraps. Roll the best portions' of meat in flour; cook in a frying pan until brown, stirring with a knife so that all surfaces may be browned. Brown the onions also. Put the meat and onions into the kettle in which the stew is to be cooked. Rinse out frying pan with hot water and turn the water into the stew. Cover meat with boiling water and cook slowly at least 2 hours or until the meat is tender. Remove the bone and poorer portions of meat, strain the liquid (159) 160 DOMESTIC SCIENCE PROTEIN— BEEF 161 into the stew, add the vegetables (excepting potatoes), and cook stew about 45 minutes longer. Parboil the potatoes for 5 minutes and add them to the stew and cook 15 minutes. Add seasoning. If the stew is not thick enough, add a little thickening of flour and water and boil it 5 minutes longer. (Class work as a unit.) 2. Lamb Stew 2 lb. lamb (shoulder) 1 c. tomato 3 c. boiling water 2 small potatoes 1 small onion 2 tbsp. rice Salt and pepper to taste Method. — Wipe meat and cut best portions into 2-inch pieces. Put the bone and poorer portions of meat into cold water, let them stand 1 hour, and then cook them slowly. Brown the onions a golden brown in hot fat in a frying pan. Then add the best portions of the meat and brown them also. Put the onions and meat into a saucepan, cover them with boiling water and let simmer 2 hours. Add the washed rice when meat has cooked 1 hour. Parboil the potatoes, add them to the stew and cook 20 minutes longer. Add the strained tomato 10 minutes after the potatoes are put in. Add the season- ing. The tomato may be omitted and boiling water used in its place. 3. Dumplings 2 c. flour ^ ]/2 tsp. salt 4 tsp. baking powder % c. milk Method. — Mix and sift the dry ingredients, add the milk slowly until a smooth drop-batter is formed. Drop by the spoonful into the boiling stew on top of the pota- toes and meat. Cover closely to keep in the steam, and cook 10 minutes without lifting the cover. Take out the dumplings, which should be light and fluffy, put the meat and vegetables in the center of a hot platter, and the dump- 162 DOMESTIC SCIENCE lings around the edge. Dumplings may be dropped into a steamer and steamed over the hot stew or over a kettle of boiling water. (Basis for 2 girls, \i rule.) 4. Boiled Dinner 4 lb. corned beef 2 small carrots 2 beets 1 turnip 1 small cabbage 6 potatoes Method. — Wash meat with damp cloth and put it to soak for Yi hour. Put it in a kettle with boiling water to nearly cover and cook until tender (about 3 hours). Wash the vegetables, scrape carrots and turnip, and cut in small pieces. Cut the cabbage into quarters. Pare potatoes and cut into halves. Two hours before dinner time skim all the fat off the liquid and add more boiling water. Re- move meat when tender; then put in the carrots, after- ward the cabbage and turnip, and Yi hour before dinner add the potatoes. Cook beets separately. When tender take the vegetables up carefully, drain the water from the cabbage by pressing in a colander, slice the carrots and beets, and cover the beets with vinegar. Put the meat in the center of a large dish, and serve the carrots, turnips, and potatoes around the edge. ^ 5. Browned Hash 2 c. chopped cold roast beef 2 c. chopped cold corned beef 2 c. cold boiled potatoes 2 tbsp. hot milk Few drops of onion juice Salt and pepper to taste Method. — Mix all ingredients thoroughly. Put into a frying pan 2 tablespoons of beef fat or butter. Spread the meat mixture in the fr>'ing pan and cook, without stirring, over a moderate fire for about 30 minutes. When it is browned underneath, fold it over like an omelet and place on a hot platter. PROTEIN— BEEF 163 6. Meat Loaf 2 lb. beef (cut from the round) 1 tsp. onion juice 1 tsp. salt }4 tsp. pepper 1 beaten egg 3^ c. milk 1 tbsp. chopped parsley 2-inch cube salt pork fat 1 c. bread crumbs

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