JAMES BEARD'S OLD-FASHIONED MEAT LOAF
A meatloaf is capable of infinite variations with spices and ingredients. The combination of meats in this version makes this dish more delicious and firm. Bake it free form on a baking sheet or shallow pan, not in a loaf pan, or it will be mushy. It goes great with mashed potatoes or rice. This satisfying dish is adapted from The New James Beard (1981).
Provided by Cooking Beast
Categories Meatloaf
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the ground meats, onions, carrots, and spices. Mix well.
- Add in the eggs, milk, bread crumbs, and mix well.
- Place half of the mixture on a greased, shallow baking pan. Place hard boiled eggs (without shells, of course) end-to-end in a line through the loaf. Place remaining amount of mixture on top and form into a loaf with your hands.
- Place strips of bacon atop loaf in an attractive criss-cross pattern.
- Bake at 350 F for 90-120 minutes, depending upon how thick you have formed the loaf.
Nutrition Facts : Calories 843.8, Fat 54.7, SaturatedFat 20.6, Cholesterol 444.7, Sodium 1274.6, Carbohydrate 16.5, Fiber 1.8, Sugar 3.1, Protein 67
JAMES BEARD'S MINCEMEAT
This is the real thing! When people know I'm making I get lots of requests to share. This recipe originally appeared in Gourmet Magazine, November 1969, and is from the files of Linda Shogren.
Provided by davinandkennard
Categories Meat
Time P30DT2h
Yield 20-25 pies
Number Of Ingredients 19
Steps:
- "Begin by assembling a goodly supply of Cognac, apple brandy, sherry, and if you can find it, boiled cider. If not, settle for more apple brandy or applejack and more Cognac. You can also use up any odd liqueur or that bottle you were given last Christmas and have kept hidden on a shelf. All these things will help to make your mincemeat better.".
- Boil the rump and tongue separately in salted water until tender. Let the rump cool until it can be handled, remove the excess fat, and chop coarsely or put through the coarse blade of a meat grinder.
- Let the tongue cool, remove the skin, and chop or grind coarsely.
- Chop the beef suet very finely and combine it in a crock with the meats.
- Add raisins, sultanas, currants, citron, peels and mix well.
- Add sugar and jams and salt. Mix spices together and mix into the mixture in the crock.
- Mix ingredients well with the hands and then cover the mixture with Sherry, Cognac, etc. -- enough to a make a rather loose mixture.
- Cover tightly and let rest for 2 weeks.
- Uncover and taste and add more spirits if necessary. Let rest for another 2 weeks before using.
- At this point, if you wish to store the mincemeat in smaller containers, transfer it to sterilized jars or crocks, add more liquor, and seal or cover them tightly.
- The mincemeat will keep more or less indefinitely in a cool place or in the refrigerator.
- When using for pies, Add 1 to 1 1/2 cups chopped fresh tart apple to each 2 1/2 to 3 cups mincemeat. Bake at 450°F for 10 minutes; reduce heat to 350°F and continue baking until crust is well browned.
Nutrition Facts : Calories 1352, Fat 45.2, SaturatedFat 21.7, Cholesterol 149.7, Sodium 531.8, Carbohydrate 208.8, Fiber 8.1, Sugar 169.9, Protein 38.4
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