1 lb. lean beef, chopped
Grated rind ¹⁄₄ lemon
1 tablespoon chopped parsley
1 cup soft breadcrumbs
1 teaspoon scraped onion
2 tablespoons butter or rendered fat beef
¹⁄₈ tablespoon nutmeg
¹⁄₂ tablespoon salt
¹⁄₈ teaspoon pepper
2 eggs
Mix in the order given, add the eggs, which have been slightly beaten,
put it into a well-greased one-quart brown bread mould or water-tight
can. Stand the mould in a large pail of water, arranged on a rack, if
necessary to raise the top of the mould to the level of the top of the
pail. Fill the pail with boiling water, to within one-third of the top
of the mould. Boil it for one-half hour and put it into a cooker for
four hours. If several times this recipe is used, and put into larger
moulds, it should be boiled a longer time. It is good served hot, with
brown sauce, or cold.
Serves six or eight persons.