Meat Loaf III

Ingredients

• 1 tb. gelatin
• 1/2 c. cold water
• 1 tb. lemon juice

Method

1. 1

   Heat stock, add gelatin (softened in the cold water), and when dissolved add the meat (chopped) and the other ingredients.

2. 2

   Mold and serve cold.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 37. The excerpt below is the record exactly as published.

eat loaf III 2C. — I C. Itsp. Itsp itsp — Meat souffle . 2C. — - Itsp. ttb. itsp = Genera/ Directions. Make sauce from the butter, flour, and stock called for, using water if you have no stock. For lamb, veal, or chicken, milk may be used in place of stock. Butter or drippings may be used. Scrape onion for seasoning. All made meat dishes should be carefully prepared, and should be free from bone and gristle and well seasoned. Minced meat. Chop the meat fine. If there is no left-over gravy, cook the meat trimmings to make stock for the brown sauce. Add meat to this, simmer very gently for i min., season, and pour it over half slices of toast, which may or may not be buttered. Tomato catsup, onion juice, or any bottled meat sauce may be used for seasoning, and if the meat is mutton, lamb, veal, or chicken, a little nutmeg may be added. Meat liash. Beef is most suitable for warming in this way. Mix meat and mashed potato, season to taste ; add J the butter (melted), and the onion juice. Melt the rest of butter or drip- pings in a frying-pan ; when brown add the hash, and cook slowly till well browned at the bottom. Turn on a platter, with crust uppermost. Hask cakes. Follow directions for Meal hash, making mix- ture into round cakes and browning on both sides in the hot fat. d,:...l,CjOO^:;1c PROTEIDS 79 Cottage pie. Use chopped lamb, beef, or veal, and seasoned mashed potato. Add meat to sauce made of other ingredients, put in a buttered baking-dish, cover with the mashed potato, and bake till top is brown. Meat pie. Additional ingredient: J the rule for Baking- powder biscuits (p. 45). Prepare and cook potatoes and cut in cubes. Cut the meat in small pieces and add to the brown sauce with the potatoes. Season well, put in baking-dish or cups, cover with the dough, and bake 20 min. in a moderate oven, r c. cooked carrots may be added if desired. Meat timbales. Additional ingredients: i c. stale bread crumbs, \ tb. chopped parsley. Use any desired meat (chopped fine). Use milk with chicken, veal, or mutton ; stock with beef. Melt butter, add bread and liquid, and cook 5 min., stirring constantly. Add meat, parsley, and egg {slightly beaten). Season with salt, pepper, and onion juice. Turn into buttered molds and set in a pan of hot water. Cover with buttered paper, to prevent browning on top, and bake 20 min. Serve with White sauce (p. 30), Brown sauce (p. 30), or Tomato sauce (p. 31). Meat loaf II. Make like Meat timbales, and bake \ hr. in a deep pan. Heat loaf III. Additional ingredients: 1 tb. gelatin, \ c. cold water, i tb, lemon juice. Heat stock, add gelatin (softened in the cold water), and when dissolved add the meat (chopped) and the other ingredients. Tomato may be substituted for the stock. Mold and serve cold. Meat souffle. Additional ingredients : i c, soft bread crumbs, 2 c, thick white sauce, i tsp, chopped parsley. Make and cool the sauce, then mix it with crumbs, seasoning, and chopped meat. Add the beaten yolks of eggs ; then fold in the stiffly beaten whites. Put into a well-buttered dish and bake 15 min. in a hot oven. Serve at once. Lamb, veal; and chicken are most suitable for this dish, though beef may be used by substituting Brown sauce (p. 30) for the White sauce (p. 30). d,:...l,CjOO^:;Ic 8o THE PRACTICAL COOKBOOK GELATIN Source. Obtained by cooking with water, from the bones and connective tissue of animals. Food Value. A proteid-sparer ; contains albumenoids. Cost. Gelatin, 12 c. to r 5 c. per pkg. 4 tb. = i pkg. Gbla- Sugar a«.T w.™- M... Fboii JU.CB Eacs Fl.- Crbau PB.CB Coffee jelly . . . itb. *c. Spk. Ic. _ ^ _ _ _ Lemon jelly . . itb. ic. Spk. lie. — lib. — — — Fruit jelly . . . itt). ic. Spk. — — 2 C. — Itb. — Spanish cream . Itb. JrC. Spk. — IC. — 2 Jtsp. — Snow pudding , , ijtsp. »c. — I c. — ic. ^ — — Chocolate Bava- rian cream . . 2tb. Jc. Spk. — 2C. __ — *tsp. IC. Fruit Bavarian cream .... ztb. *c. Spk. — 1 c. ic. — — IC. Charlotte ruBse . ztb. Jc. - 1 — 2C. - - itsp. I c. __ General Directions. Gelatin should always be soaked in four times its bulk of cold water or milk and dissolved in the liquid required for the jelly, which should be scalded or boil- ing. Never cook gelatin, as jelly will not then harden. For the Bavarian creams the amount of gelatin may be decreased to i^ tb. if cream is to stand several hours, Coffee jelly. Additional ingredient : I c, hot coffee. Soak gelatin in cold water, dissolve in Ixjiling water, add other in- gredients, strain, turn into cold wet molds and chill. Serve with whipped cream, sweetened slightly. Lemon jelly. Make as for Coffee jelly. Serve plain or with cream or Soft custard (p. 66). Orange jelly. Use 1 c, water and | c. orange juice, with I tb. lemon juice

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