| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jewish | Beef, Jewish | 6 | Servings |
INGREDIENTS
| 2 | lb | Beef, minced |
| 3 | Bread, soaked | |
| OR I tried: | ||
| 1/2 | c | Bread crumbs, Italian |
| 2 | Egg | |
| 4 | oz | Parsnips, grated |
| 1/2 | c | Stock |
| 1 | Carrot, grated | |
| 2 | Onion, chopped* | |
| 2 | Garlic clove, crushed | |
| 1 | ds | Nutmeg |
| 1 | ds | Allspice |
| Salt | ||
| Pepper | ||
| 1 | T | Parsley, chopped |
| 6 | Egg, hard-boiled peeled | |
| Margarine |
INSTRUCTIONS
Mix all the ingredients except the hard-boiled eggs and the margarine. Put half the mixture into a well-greased loaf pan (I found that I didn't need to oil the pan), then put the whole hard-boiled eggs in a row down the middle of the meat and cover with the remaining meat mixture. Dab the top with margarine as desired: a lot if the meat is lean, very little if it is fat. Bake for 15 minutes in a 500 F. oven, then reduce the heat to 350 F. for about 45 minutes, until brown on top. Serve warm or cold in thick slices so the egg centers each piece. Jewish Cooking for Pleasure Molly Lyons Bar-David From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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