MEAT LOAVES

Wairarapa Times-Age, 12 February 1941, Page 8

MEAT LOAVES

d EASY TO MAKE AND TASTY. 10 Savoury meat loaves provide an apIS pctising variant of the cold meat dish for summer luncheons. c j Rabbit roll, rice and ham loaf, and [f galantine of veal —all tasty meat loaves e which are excellent to serve with s salads. r Galantine of Veal. t Carefully remove all the bones from about 31b or 41b breast of veal, and e spread out as flat as possible. Season e with salt, pepper and a little ground ’ * mace. Sprinkle with grated lemon rind and 1 teaspoon chopped parsley. Mix i together four hard-boiled eggs, chop- i ped finely, 1 cup breadcrumbs. 1 tea- 1 spoon parsley, 11b pork sausages, re-1 moved from skins, 2 tablespoons grated! onion, salt and pepper to taste, quarter i cup milk or stock, and 1 desertspoon melted butter. Spread this on prepar-! ed veal, then lay a few slices of fat | bacon over mixture. Roll up carefully j and lie tightly with siring. Spread over 1 tablespoon flour mixed with 1 5 dessertspoon melted dripping or bacon ' fai. Place in casserole with tight-titling • ’ lid and bake in a moderate oven for 1 about 21 hours. Remove from casserole! ■ and press lightly until quite cold. Lamb and Spinach Loaf. Cook 1 bunch spinach, then drain ,• r well, and put through a mincer. Add 1 i cup fine white breadcrumbs. 2 egg' I yolks, pepper and salt to taste, and a . little grated nutmeg. In the meantime ! ' bone a shoulder of lamb or mutton, sprinkle with pepper and salt; spread over spinach mixture, fold over flap, : and roll up neatly, then tie firmly with a piece of string. Mix together 1 chop-; ped onion, 1 carrot cut into dice. 40z,. ’ shredded bacon. | teaspoon ground, cloves. 2 bay leaves and a little thyme., Spread this in the bottom of a dish . large enough to hold shoulder. Place* shoulder on top and spread with melt-* ed lard. Add 1 cup water to dish and i bake in a moderate oven for about 2 hours, basting it well with the liquor in; the dish during the cooking. Remove from dish and allow to cool a little. Now remove string and place in a loaf tin a little larger than the shoulder I Drain ail fat from vegetables, add 2 ! c ui. hot water or stock, in which 1 I table-puisn gelatine has been dissolved.: | season with salt and pepper and about I ! tablespoon tomato sauce. Add vege- : tables and fill dish ceniammi; shea Her. , Place in ice che-■: io set and firm. When j ready to serve, cut into thm slice?' Glazed Meat Roll. Mix together the following: lllb. ! loan minced beef, lib minced bacon. 9 i..' breadcrumb?. 3 well-beaten eggs, 3 I teaspoichopped , a hub' ! mixed herbs, lib- best pork sausages, ! cups steel;, pepper, salt, and a little ■ nutmeg to taste A little tomato sauce i may be added if liked. Form into a roll mi a cloth, roll up. and tic ends i securely. Drop mt ■ a saucepan of bi.nl'mg water and : immer f..t 3 hours i Take up. remove string and m I cloth, and once ngiun l:<- lightly. < ’cwr i with tt flat dish or baking tin. place a ! heavj weigh". uii lop and press until j quite cMd Keiimve cloth ;md trim • Add I 'A'k*Un<‘ ’•”* hni! i .up wate:' and dissolve over pa Add :wii t< :r p, , ■ •,, meat extract, 'alt to ; ‘.tele B.mh roll. g:vmg It ab -at : h: ; rd-bm!e-! . r e m;p. be left pke.il Rice and Ham Loaf, ; Mix together cups hot boiled rice, i ! chopped or nunCeii ham 1 clip left white breadcrumbs. 1 cup white toci. or mill;. 2 well beaten eggs j pi.on clu p| ed pa. Im. ait and p< pi i r ;to taste ai d half cup chopped wal.nut- !’r<“r Hi; a wMI-bult'red Leaf ; p - ■ tpmrler eup b i or Rabbit Roll. Tai', * . > , ..... i' , . ~ ‘he I.ar- n and on..a: Put .'. a i.nism i■. d t h »!;<“ r:|i ; t.■ w ■