| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Beef | 6 | Servings | |
INGREDIENTS
| 2 | lb | Lean beef |
| 1 | lb | Streaky bacon |
| 1/2 | pt | Stock |
| 3 | Eggs | |
| 12 | oz | Breadcrumbs |
| 2 | tb | Worcestershire sauce |
| Salt & pepper |
INSTRUCTIONS
Mince the beef and bacon, place in a basin with the breadcrumbs, pepper and salt, stir in half a pint of well flavoured stock, Worcestershire sauce and, lastly, the beaten eggs. Mix well together. Well grease a long bread pan, put in the mixture, cover with greaseed paper and bake in a very moderate oven for 2 hours. When cooked, remove from the oven, and whilst cooling press the top with a heavy weight. The next day, turn out of the mould and brush over a little meat glaze. Garnish with parsley and sliced tomato. N.B. Use half the quantities given above when a loaf of moderate size only is required. Taken from SUBTLE SEASONING 1932
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