Vegetarian Loaf

Ingredients

• 1 No. 2 tin Chivers’ Celery Hearts
• 2 pts. stale breadcrumbs
• 1 pt. milk
• 1 onion
• 3 eggs
• 1.25 teaspoonfuls salt
• 0.5 lb. melted butter or margarine
• 0.5 teaspoonful crushed herbs
• 2 heaped teaspoonfuls minced parsley
• 1 sour apple
• 0.25 teaspoonful black pepper
• Cayenne pepper to taste

Method

1. 1

   Dry breadcrumbs in a warm oven for 2 hours, but do not brown.

2. 2

   Turn into a basin, stir in salt, parsley, herbs, pepper, drained celery, finely chopped and minced peeled apple.

3. 3

   Melt butter or margarine in a frying pan, add chopped onion, and fry for 5 minutes, then add crumb and celery mixture, stirring well together over fire for 2 minutes.

4. 4

   Turn into a basin, stir in beaten eggs and milk, and allow to stand for half an hour.

5. 5

   Transfer to a buttered loaf tin about 4 inches wide.

6. 6

   Place on a rack in oven and bake slowly for 1.5 hours, basting frequently with a little melted butter, to keep the top from becoming too dry.

7. 7

   Turn out on to a hot dish, garnish with slices of orange and sprigs of parsley, and serve with celery or onion sauce.

As published

This recipe was extracted from Chivers selected recipes (1930) by Ltd Chivers & Sons, page 5. The excerpt below is the record exactly as published.

1 onion Little butter 1 egg Fat for frying Thoroughly drain macedoine vege- tables from the liquor. Mix a little melted butter and a cupful of bread- crumbs and chopped ham. Add a little chopped onion if desired. Mix thoroughly and add a beaten egg. Make into small shapes. Egg and breadcrumb and fry in deep fat. CREAMED PEAS 1 No. 2 tin Chivers’ Peas 3 tablespoonfuls cream 1 walnut of butter Salt, pepper, sugar 1 teaspoonful minced parsley or chives Open tin and warm up peas in own liquor, then drain peas and turn into a saucepan containing cream. Season to taste with salt, pepper, parsley, a pinch of castor sugar, and a dash of garlic seasoning if liked. Stir lightly over fire till very hot, but do not boil. Add butter and serve in a hot vegetable dish. FRENCH SPINACH 1 No. 2 tin Chivers’ Spinach 4 tablespoonfuls butter 3 tablespoonfuls flour Ya pt. stock Sugar, salt, pepper, lemon and nutmeg to taste After opening tin, carefully drain and chop the spinach. Melt the butter in a saucepan, afterwards stirring in the spinach, followed by the flour and stock. Season as required, and serve hot. 36 37 CASSEROLE OF PORK AND BEANS 1 No. 2 tin Chivers’ Stringless Beans 2 onions 2 lbs. lean pork 1 tablespoonful butter or dripping 1 pt. stock and liquor from tin 1 tablespoonful flour Pepper and salt to taste Cut meat into small pieces, then dip in flour seasoned with salt, pepper and paprikatotaste. Melt dripping in a saucepan, add meat and onion, then fry till meat is brown, stirring frequently. Turn into a casserole, pour stock over meat, cover, place in a moderate oven and simmer for 24 hours. Uncover, add drained, stringless beans. Season to taste if required, then re-cover and cook for another 15 minutes. Serve with mashed potatoes. Golden beans, peas, or celery may be substituted for the stringless beans, and veal, beef, or mutton for the meat. 38 39 GREEN PEA SOUFFLE 1 No. 2 tin Chivers’ Peas 1 cup hot milk 3 eggs 2 tablespoonfuls grated cheese 2 heaped tablespoonfuls flour 2 heaped tablespoonfuls butter or mar- Pepper and salt garine Melt butter or magarine in saucepan. Stir in flour, and when frothy add milk gradually, stirring constantly till thick. Rub peas through a sieve, then stir into sauce. Add beaten egg yolks, pepper and salt to taste, and onion seasoning or onion juice if liked. Fold in stiffly beaten egg whites and pile into a well buttered soufflé dish. Sprinkle with cheese, then bake in a moderate oven for * hour or until firm. Serve at once. 40 SPAGHETTI ITALIENNE 1 No. 2 tin Chivers’ Tomatoes 2 pts. cooked spaghetti 14 pt. grated cheese %¥%/, teaspoonful salt Pepper to taste Place a layer of spaghetti in a but- “ tered fireproof dish. Cover with half of the grated cheese, then with half of the tomatoes, seasoned with salt, pepper, and half a teaspoonful ot sugar. Repeat the layers and cover with stale or dried breadcrumbs. Dab here and there with tiny bits of butter or margarine, and bake for 45 minutes in a moderate oven. NOTE. The spaghetti should be boiled in salted water, and well drained before using. If wanted more savoury, add a peeled onion to the water in which spaghetti is boiled, VEGETARIAN LOAF 1 No, 2 tin Chivers’ Celery Hearts 2 pts. stale breadcrumbs 1 pt. milk lonion 3eggs 1*4 teaspoonfuls salt Ya |b. melted butter or margarine Ys. teaspoonful crushed herbs 2 heaped teaspoonfuls minced parsley 1 sourapple 4% teaspoonful black pepper Cayenne pepper to taste

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