Ingredients:
1 – 2 lb ground meat of your choice (beef, turkey, pork)
prepared homemade stove top stuffing
2 eggs, beaten
A few good dashes Worchestershire sauce

Preparation:

1. Mix all ingredients well. Put into a loaf pan.
2. Bake for 45 minutes to 1 hour at 350 degrees F.

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Ingredients:
1 1/2 lbs. (700 g) lean ground beef
3/4 c. oats
2/3 c. ketchup
1/4 c. chopped onion
1 egg, beaten
2 tsp. beef-flavor instant bouillon
1 tbsp. brown sugar
1 tbsp. lemon juice
1/2 tsp. dry mustard
1 tbsp. Worcestershire sauce (optional)

Preparation:

1. Preheat oven to 350 F (175 C).
2. Combine meat, oats, 1/3 cup ketchup, onion, egg, and 1 teaspoon bouillon; mix well.
3. In shallow baking dish, shape into loaf. Bake 1 hour.
4. Combine remaining 1/3 cup ketchup, 1 teaspoon bouillon, brown sugar, lemon juice and dry mustard. Pour over loaf and bake for 10 minutes.

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Ingredients:
1 one-crust pie
100 g (4 oz / 0.5 cup) butter or margarine
1 onion, chopped
1 garlic clove, chopped
450 g (1 lb) ground (minced) beef
100 g (4 oz / 1 cup) all-purpose flour
300 ml (0.5 pt / 1.25 cups) Beef Stock
1/2 teaspoon thyme
1/2 teaspoon dried oregano
1/2 teaspoon grated nutmeg
salt, pepper

Preparation:

1. Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a circle. Set aside.
2. Melt butter or margarine and fry (saute) the onion and garlic until soft, then add the meat and fry until browned. Stir in 15 ml/1 tbsp of the flour and cook for 1 minute, then stir in the stock and seasons. Simmer for 5 minutes.
3. Transfer the mixture to a casserole dish, and place the pastry over the top. Bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

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Ingredients:
2 oz. (60 g) of ham or lean bacon
1/4 lb. (125 g) of suet
the rind of half a lemon
1 teaspoonful of minced parsley
1 teaspoonful of minced sweet herbs
salt, cayenne, and pounded mace to taste
6 oz. (180 g) of bread crumbs
2 eggs

Preparation:

1. Shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced. Add a seasoning to taste, of salt, cayenne, and mace, and blend all thoroughly together with the bread crumbs, before wetting.
2. Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use.
3. When it is made into balls, fry of a nice brown, in boiling lard, or put them on a tin and bake for 1/2 hour in a moderate oven.
4. As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy. For very delicate forcemeat, it is advisable to pound the ingredients together before binding with the egg; but for ordinary cooking, mincing very finely answers the purpose.
5. Sufficient: for a turkey, a moderate-sized fillet of veal, or a hare.*NOTE: In forcemeat for HARE, the liver of the animal is sometimes added. Boil for 5 minutes, mince it very small, and mix it with the other ingredients. If it should be in an unsound state, it must be on no account made use of.

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Preparation:

1. After all the ingredients are put together except the wine and brandy or cider, put in a preserving kettle with a little cider and cook enough to make the suet look clear. Then add liquors; put away in glass jars and it will keep for years.

 

2. When ready to bake pies, add an equal measure of chopped apples to the mince meat. Pecan nut meats may also be added.

 

Simon Kander

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Preparation:

1. Cook all together 2 hours and seal in glass cans.

 

2. Mince pies should always be baked with two crusts. Usually made between Thanksgiving and New Year.

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