| 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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