Spiced Beefcake recipe
information
Spiced beefcake is a traditional meat loaf recipe using minced beef.
ingredients
400 g (14 oz) fairly finely minced lean beef
2 oz (50 g) shredded suet
8 oz (225 g) minced bacon
1 minced, medium-sized onion
1 cup (75 g) minced mushrooms
2 tsp mixed powdered mace, cloves, cayenne, allspice, pepper
2 tsp salt
750 ml (3 fl oz) red wine, port or sherry
2 oz (50 g) shredded suet
8 oz (225 g) minced bacon
1 minced, medium-sized onion
1 cup (75 g) minced mushrooms
2 tsp mixed powdered mace, cloves, cayenne, allspice, pepper
2 tsp salt
750 ml (3 fl oz) red wine, port or sherry
method
1. Mix all the ingredients together and leave them for the flavours to amalgamate for an hour or two.
2. Preheat the oven to 160°C (325°F) gas mark 3. Pack the mixture into a terrine, either round, rectangular or oval, so that it fills it well. Bake it, uncovered, in a bain-marie for two hours.
3. If you intend to eat it hot, cook it with a weight on top or it will become impossible to slice.
4. Serve it with hot gravy, made from the juices that have come from the meat, fat removed, with a little water and flour for thickening.
5. If you intend to eat it cold, let it cool with a light weight on top, in its own liquor, which should set to a jelly.
2. Preheat the oven to 160°C (325°F) gas mark 3. Pack the mixture into a terrine, either round, rectangular or oval, so that it fills it well. Bake it, uncovered, in a bain-marie for two hours.
3. If you intend to eat it hot, cook it with a weight on top or it will become impossible to slice.
4. Serve it with hot gravy, made from the juices that have come from the meat, fat removed, with a little water and flour for thickening.
5. If you intend to eat it cold, let it cool with a light weight on top, in its own liquor, which should set to a jelly.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
