Beef Loaf
Mix thoroughly four pounds of chopped round steak with two unbeaten eggs, one pint of bread crumbs, two tablespoons of chopped parsley, a saltspoon of pepper and two teaspoons of salt. Place in a bread pan and press firmly until it is molded to the shape of the pan. Run a sharp, thin knife blade 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 boiled egg may be molded in the center of the loaf to show prettily when sliced.