THIS WEEK’S RECIPE

Lake County Mail, Issue 26, 19 November 1947, Page 9

THIS WEEK’S RECIPE

SLICED MEAT LOAF 11b minced beef 1 egg 2 dessertspoons chopped parsley ioz bacon fat or butter 2 tablespoons breadcrumbs 1 tablespoon minced onion Salt and pepper to taste. Mix all the ingredients together, in order given. Pack down in a greased loaf tin. Cover with a thickly greased paper. Bake in a moderate oven, 350deg. F. (Begulo 3), for 1 hour, uncover and baste twice with tomato juice or boiling meat or vegetable stock, enriched with 2 tablespoons bacon or beef dripping. Drain liquid into a small saucepan. Thicken with flour creamed with cold stock. Serve the meat loaf hot for the evening meal with gravy, potatoes and green peas (if you have any), and cold for mid-day when only two or three in family. Otherwise turn out and slice when required, reserving stock for soup. Garnish with crisp lettuce leaves. When serving for the evening meal, boil enough potatoes for the salad for lunch next day, and enough peas to have a few left over to add to the salad, if liked.