Beef Loaf Recipe

From MRS. RALPH TRAUTMANN, of New York City, First Vice President
Board of Lady Managers.
Secure slices of beef cut very thin from the round or cross rib. Take
tomatoes, carrots, onions, celery, parsley, and hard boiled eggs, all
chopped very fine. Mix with a good sized piece of butter, cracker
crumbs, a pinch of ginger and salt and pepper to taste. Mix well and
spread on the slices of beef. Make a roll of each slice, folding in
the edges to retain the dressing, and tie up securely with cord. Have
beef suet on the fire; after rendering and straining, add a little
water to prevent scorching and bring to a boil in a flat-bottomed pot
or kettle. Drop in the roulards, rolled and tied; stir with a spoon
until well browned; then set back on the stove and let simmer gently
for two hours with pot tightly covered. Drain well on napkin or sieve,
and garnish with hard boiled eggs, parsley and slices of lemon. Serve
hot. Each roulard should be about the size of an egg.

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