Fine English Cookery/Michael Smith 1998

Beef and Ham Mould
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
500g/1 lb rump or best stewing steak 375 g/3/4 lb lean raw ham 30g/1 oz white breadcrumbs (from a day-old loaf)
1 large egg 1 dessertspoon chopped chives salt and freshly ground black pepper or nutmeg (not both)



1 Trim the two meats of all fat, sinew, etc. Mince them together through the coarse blade of a mincer.
2 Beat the egg and mix all the ingredients together. Season to taste. Butter a basin, mould, jar or what you will and pack the mixture into this. Cover with buttered foil.
3 Arrange the mould in a lidded pan of boiling water which comes two-thirds of the way up the sides, or use a steamer. Bring the water to the boil and then reduce the temperature until it is simmering well. Cook the mould like this for 2 hours. Leave to cool before refrigerating. Turn out and cut into thin stirps.
4 NOTE: Try adding two dozen olives stuffed with almonds, anchovies or pimento. They look attractive and are a delicious combination.

Back