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Classic
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page 109
32. "Charles X." Pound a piece of lean but juicy beef, take off the skin, lard
it, then put it into the oven with water and vinegar half and half, plenty of
seasoning (particularly onions) and a little garlic, some butter and leave it in
the oven, partly roasting and partly cooking until it is done, basting often and
being careful not to pierce it. Let the meat stand over night, chop plenty of
eschalots very fine, mix them with pepper, salt and grated wheat bread; cut the
meat into slices, brush an egg over thorn, turn in the mixture and then fry in a
pan like cutlets.
33. Fried Meat Loaf made from fresh Meat, No. 1. This is very nice and palatable
when made with beef, veal and medium fat pork in equal parts finely chopped
together, and then taking 3 tablespoonfuls of butter to each 1 1/2 pounds of
chopped meat. When these meats are not to be obtained tyke 1 1/2 pounds of beef
from the joint and 1/4 pound of kidney suet or fresh pork fat and chop them
together very fine, add 4 whole eggs, salt according to taste, nutmeg, 2 ounces
of grated wheat-bread or cracker crumbs, and 1 cupful of cold water. Mix well
together, mould with the hands into a smooth round or oblong loaf, dredge with
rolled crackers and crease with a knife. Have some hot butter ready, put in the
loaf and bake in the oven until light brown, basting often; when possible pour
over it from time to time a few spoonfuls of thick cream and then bake for
3/4--1 hour to a light brown color. If the oven should not be hot enough, the
meat can first be fried 011 top of the stove for 1/2 hour, keeping the pan
covered and then put it in the oven; the meat should not be turned. Before
serving, a few pulverized juniper berries can be sprinkled over the meat.
34. Meat Loaf, No. 2. To 1 1/2 pounds of chopped lean beef free from skin or
sinews add 1/4 pound of chopped kidney suet, about 6 ounces of stale wheat bread
without the crust, which has been soaked in cold water and pressed dry in a
napkin, 3 eggs (slightly frothing; the whites) about 1/2 ounce of salt and 1/4
of a nutmeg. Mix well together, mould nicely round and smooth and turn in the
toasted and grated crust of the bread. Then put a good-sized piece of butter
into an earthenware vessel and melt it adding about 12 to
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