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(Meats) - (The International Jewish Cook Book)

To two pounds of chopped beef take three egg yolks, three tablespoons of
parsley, three tablespoons of melted chicken-fat, four heaping
tablespoons of soft bread crumbs, one-half teaspoon of kitchen bouquet,
two teaspoons of lemon juice, grated peel of one lemon, one teaspoon of
salt, one-half teaspoon of onion-juice and one teaspoon of pepper. Mix
and bake twenty-five minutes in a quick oven with one-fourth cup of
melted chicken-fat, and one-half cup of boiling water. Baste often.

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Take three and one-half pounds of lean beef (raw), chopped; six
crackers, rolled fine; three well-beaten eggs, four tablespoonfuls of
cream, butter the size of an egg; salt and pepper to taste; mix all
together and make into a loaf. Bake one and one-half hours. Serve
cold in thin slices.

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From MRS. RALPH TRAUTMANN, of New York City, First Vice President
Board of Lady Managers.
Secure slices of beef cut very thin from the round or cross rib. Take
tomatoes, carrots, onions, celery, parsley, and hard boiled eggs, all
chopped very fine. Mix with a good sized piece of butter, cracker
crumbs, a pinch of ginger and salt and pepper to taste. Mix well and
spread on the slices of beef. Make a roll of each slice, folding in
the edges to retain the dressing, and tie up securely with cord. Have
beef suet on the fire; after rendering and straining, add a little
water to prevent scorching and bring to a boil in a flat-bottomed pot
or kettle. Drop in the roulards, rolled and tied; stir with a spoon
until well browned; then set back on the stove and let simmer gently
for two hours with pot tightly covered. Drain well on napkin or sieve,
and garnish with hard boiled eggs, parsley and slices of lemon. Serve
hot. Each roulard should be about the size of an egg.

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Beef Loaf

3-1/2 pounds fine chopped beef; 1/2 pound pork; 3 eggs; 1 large spoonful

of salt; 1 teaspoon pepper; 1/2 teaspoon nutmeg; 4 large spoonfuls milk;

10 soda crackers rolled fine, saving out 1 to rub on the top. Put bits

of butter over the top. Press the meat several times with your hand to

make into a thin loaf. Bake in a quick oven one hour, putting water in

pan. It requires no basting.

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