I have been consulted about very many things, but this is the first
time I have been consulted on gastronomical matters. But I give
herewith, from my camping experience, the following favorite dish of
mine:
Beef, veal, and pork (sirloin steak and chops), ½ pound each. Cut
off the bones and the fat from the beef and veal, leaving the fat
on the pork. Then pass all three through the meat grinder, chopping
fairly fine. Add two complete raw eggs and some finely sliced bacon
(Beechnut bacon, cut in pieces about 1 inch square) and mix everything
together thoroughly, adding the proper amount of salt and pepper and if
available some celery salt. Form into the shape of a round loaf.
In a cast iron or cast aluminum frying pan (that is a pan of
sufficiently heavy metal to well distribute the heat and guard against
local burning) melt some butter, then put the loaf in the melted
butter and cover the pan. Heat on a very low fire, turning over after
some time, and continue for a long time, until very thoroughly cooked
through. Add butter once or twice when absorbed. Then uncover and
greatly raise the fire, turning over after a little while so as to
brown both sides.
Then take out the loaf and put it on a warm platter or plate. Now pour
a cup of cream or rich milk into the pan, stir until the sediment in
the pan is dissolved, and heat until you get a good brown gravy. Pour
this over the loaf and serve with boiled mealy potatoes. What is left
over can be eaten cold, sliced and served on buttered toast.