ROAST NUT AND BARLEY LOAF
Make a brown sauce with 2 tablespoons of olive oil, ½ cup of browned flour, and use water or vegetable stock for thinning; chop 1 large onion fine, and fry it in 1 tablespoon of oil or butter, and mix the onion and the sauce with 2 cups of cold boiled pearl barley, 1 cup of finely ground roasted peanuts, 1 cup of fine bread crumbs, 1 teaspoon of salt, and 1 saltspoon of pepper. With the hands mould into a loaf, place in a roasting pan which has been well buttered, and let cook in the oven for ten minutes; then add 1 tablespoon of butter and 1 cup of hot water, and baste every five minutes for half an hour. Make a brown sauce in the same pan, or serve with Caper sauce. Garnish, if brown sauce is used, with English savoury croquettes.
STEAMED NUT AND BARLEY LOAF
Make as in the foregoing recipe, but pack into a mould, set this in boiling water, and let it steam for an hour and a half or two hours. Let cool in the mould, and turn out to serve cold, or to slice, or to use for nut hash.
A brick-shaped mould will be made by any tinsmith to order, or the large sizes of baking-powder tins can be used to steam loaf.
ROASTED NUT LOAF WITH HOMINY
Grind 2 cups of nuts,—pecans, walnuts, roasted peanuts, etc., or use peanuts only,—and mix with them 2 cups of cold boiled hominy, ½ cup of bread crumbs, 3 hard-boiled eggs chopped fine, 1 tablespoon of chopped parsley, 1 tablespoon of grated onion, and 1 raw egg. Form into 1 large roll, or several smaller ones, put in a buttered tin, and let bake in a quick oven for half an hour; baste with a little butter and water a few times. Garnish with slices of lemon, and serve with brown sauce. This loaf may be steamed as directed for barley loaf and used hot, cold, or in hash.