Beef Loaf
Use cuts from Chuck (1) or the Round (5)
- 4 pounds uncooked meat chopped fine
- 2 cupfuls bread-crumbs
- 2 tablespoonfuls chopped parsley
- 1 level teaspoonful pepper
- 4 eggs unbeaten
- 1 large onion chopped fine
- 2 rounding teaspoonfuls salt
Mix meat and onion. Add the dry ingredients next. Mix well, then add the eggs. Pack all down hard in a square bread-pan so the loaf will take the form of the pan.
Bake for two hours in a moderately quick oven, basting every fifteen minutes with hot Swift's Beef Extract or hot stock. When done, set away in the pan until cold.
To serve, turn out on a platter and cut in thin slices and serve with catsup or with cream horseradish sauce. Recipe for the latter is given under "Beef à la Mode."
Little Beef Cakes
Use any of the cheaper cuts
- 1 pound uncooked beef chopped fine
- 1 tablespoonful Swift's Premium Oleomargarine
- 1 tablespoonful flour
- ½ teaspoonful salt
- 1 tablespoonful grated onion
- 2 cupfuls beef extract or stock
- 1 teaspoonful kitchen bouquet
- ¼ teaspoonful white pepper
Shape the meat into little cakes. Put the oleomargarine in a frying-pan, and when hot lay in the cakes and brown quickly on both sides. Then remove the cakes.