Alice Turney Thompson
A historical recipe from Recipes Tried and True, by First Presbyterian Church (Marion, Ohio). Ladies' Aid Society (1894).
A historical recipe
Recipes Tried and True, by First Presbyterian Church (Marion, Ohio). Ladies' Aid Society (1894). Project Gutenberg eBook #1084.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Recipes Tried and True, by First Presbyterian Church (Marion, Ohio). Ladies' Aid Society (1894). Digitised by Project Gutenberg, eBook #1084 (https://www.gutenberg.org/ebooks/1084). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a pound of white bread
- a teaspoonful each of salt
- a tablespoonful of flour
- a pound of fresh pork
- two eggs
Method
- Take a round of beef, four or five inches thick, and for a piece weighing five pounds soak a pound of white bread in cold water until soft;
- turn off the water;
- mash the bread fine;
- then add a piece of butter the size of an egg, half a teaspoonful each of salt, pepper, and ground cloves, about half a nutmeg, two eggs, a tablespoonful of flour, and a quarter of a pound of fresh pork, chopped very fine.
- Gash the beef on both sides and fill with half the dressing.
- Place in a baking pan, with luke-warm water enough to cover it;
- cover the pan and put into the oven to bake gently two hours;
- then cover the top with the rest of the dressing, and put it back for another hour and let it brown well.
- On dishing up the meat, if the gravy is not thick enough, stir in a little flour, and add a little butter.
- It is a favorite meat, eaten cold for suppers and luncheons.
- When thus used, remove the gravy.