Mother's Beef Loaf

Ingredients

• Two lbs. round steak
• 1/2 lb. suet
• 1 cup of bread crumbs
• 1 egg
• 1 cup of water
• salt
• pepper
• a little cloves if you like the taste
• an onion chopped fine

Method

1. 1

   Mix thoroughly and shape to a loaf with your hands in a pan.

2. 2

   Bake about 3/4 of an hour in a hot oven.

3. 3

   Gravy can be made after taking up the loaf, by putting a little butter and flour in the pan it has been baked in and adding hot water, and salt and pepper to taste.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 12. The excerpt below is the record exactly as published.

salt, ;l teaspoon I'uls baking powder, i cup nulk. Pu aU fl^^^-nd baking powder into a bo.l and n.ix well. Add enottgh mdk to make douo-b that will stick together in a nutss. Do not n>ake the dough too soft. Drop l)v spoonfuls over the top of the stew leaving a space between eacb dnmplmg. Cover and cook IT) minutes. Do not uneovei' whde eookmg. \\ IN'IlvUED C00LE\. German Dumplings. Ten large boiled potatoes, 5 raw potatoes, 2 eggs, 1 teaspoonful of salt. Toos small squares of bread in butter. Grate the boiled P^ ^^^oes wbetr old o-rate tbe raw potatoes and press dry; add to tins the eggs and salt, ei ougb flom to i^Ji^. so it^can be handM and worked into balls the size of an 0|-dmary teacup . put 2 or 3 of the squares of toast inside, then bod m salt w^tci- for _1 lj^^^^^^^^_ Rice Dumplings. One CUD rice, I pint cold cookrd jneat, 1 ])int tomato sauce. Cook 1 e rice as for plain boiled rice. Grind or chop the meat very fine and seasont^th pepper and .sit. Place a piece of cheese ^^^^b al^out lO^n^bes^qua^^ on a saucer and in this put some of tbe cooked rice, press the rice m a thm la^M untn T^e?, the saucer and in tbe center put i cup of the seasoned meat Ga b^r up tbe corners of the cloth. Dressing firmly into the shape of a ball and tie it tigl th . nacJin boilino- water and cook 10 minutes. Remove from water and open the cloth and pkcelhem carefully on a heated dish so as not to break them. Serve at once witb tomato^savK^ ^^^^_^^^ ^.^^ ^^^^^^^^ ^^.^^^ ^,^^^^^ ^^^^ ,^^^,,_ ,an^, or chicken. Liver Dumplings. German. One calfs liver, 2 ox. ba.ou. 1 .gg^- ^ ox. bread, grated nutmeg, butter, snet, "'^^k^n^Sl^^li"!- and rub it through a s,eve; put it in a basm with the bacjm finely cropped 4 whole ecro-,, ; ox. (d" white bread cut into dice and fried in butter andl^ r^ed 1 u meg,7ei.l>o.-. -It and finelv chopped onions to taste mix well l^etl ^-^nth i a teacuptul ol' cold water, adding sulbcum flour o bind the duuip- ngs. Test the mixturi bv throwing a small ,)iece into bo.hng water; ^t should 1 old toocthcr and vet be verv li-ht. A little flour <n- water may have to be added. :\lakc t^e Imi I ngs the size" of an apple and boil them moderately m sa t and water for i of a iLir Serve up with briad crumbs fried m butter and suet, and a sauce of ^.dted butter thickened w.th grated raw potatoes. These duu.phi^ ^^^l^L or witb sauerkraut. 26 SUPEKIOR COOK BOOK Hot Pot. I'>ii\ sul]ie''u'iit laiiili cliops for r:iiiiily. pincc ;i l.iy.r of clKips. ;i layer of wli()l(^ I'l'clcd |M)iatoes and a U'w peeled (inion- in l)i-(i\\ii earthen dish; tlieii anotlioi' layer of e!i(i|)-, |)otaln(\* and onions nnld dish is Fnll. season each layei' well with salt and lie|)|ier, ha.i'elv eovei- with cold walor ami covci' dish vei-y ti-htly, piittin,ii' weight op. to retain steam. Cook in o\i'n Foi' iU hours, jnst hefoi'c serving place chops in centre of platter and snri'onnd with potatoes and nnions. thicken gravy and ponr over meat. 'I'his is a Favoi'ite luncheon di,-h on ho, u'd the Atlantic liners. ^Liis. Wm. Sedgwick. Stewed Breast of Veal. Take ahont 4 j)onnds ot hi-east of \eal. cut in. ahont -1 or o inch ])ieces. Add a ^■ood.-i/.cd tahU'spoon of ehoiiiied p.-ii'sley and "i good sized onions chopped tine. Cover with hoiling water and let hod slowlv until done. Season with salt and jieppei-. add a good sized piece of hutler and thicken gravy with Hour. Serve with h,,iled rice. -MkS. a. J. YuWiBLUTH. Larded Beef Steak. 'Idirec ))()nnds round heef steak, (i sticks of macaroni, } cnp hutter. 2 largv oidons. .', can tomatoes. 1 lieapinL;- tahles])oon fionr, salt. pep])er and one clove. Have vour steak cut /liicl,\ make holes m steak with a steel, then till with ])iece.- (if iiiac,ii-oni the thickness of the steak nntil yon have itsed the (i sticks, season with ,-alt and pt'i)per. Then i)nt huttei' atid onions, which have heen cnt fine, in a kettle uver liiv and stii- until brown, di'aw them one side, i)ut in your nieat, dredge with Hour and spread the onion over the meat: add 1 tdove and 1 pint of boiling water, {•o\'er tightly, simmer 3 hours slowly, then remove cover, add tomatoes, cook another 'houi', then take np meat .and pour gra\y over it very hot. ^UiH. J. rowi:!;. Stuffed Salt Pork. Choose a ])iece of pork -t inches thick that is streaked lean and fat, place in cold watei- and l)oil 1 honr ; then slice lengthwise down to the rind, but do not cut the I'ind ; have ready a quantity of ])arsley, place between slices as much parsley as possible with a little pe])per ; press the slices together and tie with a stout cord. .Boil two oi' thi-ee hours, according to the size of the ])ork : take out of water, sift a little Hour over it, and ])lace in ov(>n to brown. When t-old slice crosswise, so that each slice is composed of a thin sli'ip of i»ork' and a strijt of i^arsley. Mrs. Coodyk.m;. Hastings. Beef Loaf. Two poitnds chopjied beef (raw), I pound poi'k, chop|)ed fiiu', I cu)i soda ci-ackei's I'olled tine, 1 egg, salt and i)epi)er to taste and a pinch of sage. Form into a loaf a!id bake about an hour in a moderate oven, basting frequently with hot water and melted hutter. Mhs. J. A. Blackney. Veal Loaf. Th)'e(> pounds veal and \ lb. of salt ])ork chopped fine. Add three slices of stale bread al.'^o chopped fine, :> i-aw eggs, ;! teaspoons of salt, 11 teaspoons black pepper. ! teaspoon sage, mi.\ well together, l)ake '.M hours in a moderate oven. Baste well. Mother's Beef Loaf. Two lbs. roinid steak and , l!i. suet lain through a meat cuttei' twice, mix with a iiip of bread crumbs. 1 egg. 1 i-up of watei', <alr and pepper ami a little cloves if you like the taste, or .^ an onion chopped fine

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