Americandinner
Meat Loaf
From The Stag Cook Book: Written for Men by Men, 1922
Leftovers can be eaten cold on buttered toast.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 17. The excerpt below is the record exactly as published.
MEAT LOAF I have been consulted about very many things, but this is the first time I have been consulted on gastronomical matters. But I give herewith, from my camping experi- ence, the following favorite dish of mine: Beef, veal, and pork (sirloin steak and chops), ^ pound each. Cut off the bones and the fat from the beef and veal, leaving the fat on the pork. Then pass all three through the meat grinder, chopping fairly fine. Add two complete raw eggs and some finely sliced bacon (Beechnut bacon, cut in pieces about i inch square) and mix every- thing together thoroughly, adding the proper amount of salt and pepper and if available some celery salt. Form into the shape of a round loaf. In a cast iron or cast aluminum frying pan (that is a pan of sufficiently heavy metal to well distribute the heat and guard against local burning) melt some butter, then put the loaf in the melted butter and cover the pan. Heat on a very low fire, turning over after some time, and continue for a long time, until very thoroughly cooked through. Add butter once or twice when.absorbed. Then uncover and greatly raise the fire, turning over after a little while so as to brown both sidesr [84] WRITTEN FOR MEN BY MEN Then take out the loaf and put it on a warm platter or plate. Now pour a cup of cream or rich milk into the pan
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