1 Vienna bread loaf, 1&1/2 lb mince, 2 onions, 2 tomatoes, 1/2 tsp. mixed herbs, bread crumbs from loaf, 4 Maggi beef broth cubes, 1 tbsp. chopped parsley, 1 egg.
Method: Cut off slice along top of loaf, scoop out soft bread to make a shell of crust. Fry mince and onions until brown and drain off excess fat. Add sliced tomatoes and crumbled beef cubes and 1/2 cup water. Simmer 20 minutes or until tender. Remove from heat, stir in bread, parsley and egg. Spoon into hollowed loaf. Wrap in foil and bake in moderate oven 15 to 20 minutes. Replace top (optional).
Source: contributed by Mrs. L. Stock in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.9.
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