Beef Panada. (Frances Carr.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

1 lb. of tender beef or any other meat ↝ Beef, ground, raw [Ground beef]
a French roll cut fine and boiled in gravy ↝ Rolls, french [Baked Products]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (5)

Mix all together and beat in a mortar.
Rub through a sieve.
Boil 1 hour.
Add a little nutmeg.
Put into a mould and send up hot or cold, for breakfast or dinner.

Original Text

Beef Panada. (Frances Carr.)
Ingredients: 1 lb. of tender beef or any other meat, a French roll cut fine and boiled in gravy, 2 eggs, pepper and salt. Mix all together and best in a mortar, rub through a sieve and boil 1 hour and add a little nutmeg.
Put into a mould and send up hot or cold, for breakfast or dinner.

Notes

—