| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Beef, Pork & ham, Veal, Oatmeal, Sent to tnt |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Minced beef |
| 1/2 |
lb |
Minced pork or veal |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Leek thinly sliced; optional |
| 2 |
c |
Cold porridge |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Savory |
| 1/8 |
ts |
Thyme |
| 1/2 |
c |
Consumme or red wine |
INSTRUCTIONS
Thoroughly mix all ingredients in a bowl. Grease a loaf pan, sprinkle with
flour, and shake out excess. Pack in mixture and place in a pan filled with
hot water until water comes 1 inch up side of loaf pan.
Bake at 325 degrees F about one hour, or until top is golden brown. Serve
hot or cold.
NOTES : This is an excellent way to use up leftover porridge. You may find
it worthwhile to cook extra porridge just to make this tasty, moist
Aberdeen specialty.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 28, 1997
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