Beef Loaf
1½ pounds round steak
2 eggs
2 tablespoons chopped parsley
1½ cups bread-crums
½ teaspoon pepper
2 teaspoons salt
Chop the steak. Mix it thoroughly with the unbeaten eggs, bread-crums, chopped parsley , pepper and salt. Place in a breadpan and press firmly until it is molded to the shape of the pan.
Run a sharp thin knifeblade around the loaf, turn it out into a roasting-pan, place in a moderate oven and bake for about two hours, basting every quarter of an hour with hot stock. Cut in thin slices, and serve cold with horseradish. A hard-cooked egg may be molded in the center of the loaf to show prettily when sliced.