glazed beef loaf
- Categories
- Meats
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Lean beef |
| 1 pounds | Streaky bacon |
| ½ pint | Stock |
| 3 | Eggs |
| 12 ounces | Breadcrumbs |
| 2 tablespoons | Worcestershire sauce |
| Salt & pepper |
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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