James Beards Old Fashioned Meat Loaf Food

JAMES BEARD'S OLD-FASHIONED MEAT LOAF

Steps:

• In a large mixing bowl, combine the ground meats, onions, carrots, and spices. Mix well.
• Add in the eggs, milk, bread crumbs, and mix well.
• Place half of the mixture on a greased, shallow baking pan. Place hard boiled eggs (without shells, of course) end-to-end in a line through the loaf. Place remaining amount of mixture on top and form into a loaf with your hands.
• Place strips of bacon atop loaf in an attractive criss-cross pattern.
• Bake at 350 F for 90-120 minutes, depending upon how thick you have formed the loaf.

JAMES BEARD'S

Steps:

• Preheat oven to 400°F.
• Rub lamb with salt and pepper and place on a rack in a roasting pan.
• Surround with the bones, onions,carrots and 4 to 5 garlic cloves.
• Pour the olive oil over the bones and vegetables.
• Roast at 400°F for 30 minutes.
• Reduce heat to 350°F and roast for 30 minutes.
• Reduce heat to 200°F.
• Transfer lamb to baking pan or casserole dish.
• Add remaining garlic, 1 teaspoon each salt and pepper, tomatoes and bones and vegetables from the roasting pan.
• Rinse roasting pan with the red wine and pour wine over lamb.
• Cover tightly with aluminum foil and roast in a 200°F oven for 6 hours.
• Transfer lamb to a platter and remove the strings.
• Discard bones and bay leaf.
• Remove the cloves from the onions and puree or blend all the vegetables.
• Combine with the pan juices.
• Serve meat and sauce with cooked white beans seasoned with salt and pepper garlic and basil.

OLD-FASHIONED MEAT LOAF III

Steps:

• Place the bread in a small bowl, pour the milk over the bread, and let soak for 5 minutes.
• Put the meat in a large mixing bowl and add the remaining ingredients, including the milk-soaked bread.
• Do not squeeze the moisture out of the bread.
• Using clean hands or a large spoon, stir the mixture together until the ingredients are thoroughly blended.
• Form the mixture into a loaf about 6 inches long and e inches wide and tall.
• Set aside while you mix the sauce ingredients, or cover and refrigerate for up to 24 hours.
• Stir together all the sauce ingredients in the insert of a 5- to 7-quart slow cooker and set the meat loaf in the sauce.
• Spoon some of the sauce over the top of the meat loaf to coat it.
• Cook the meat loaf on HIGH for 1 hour.
• Decrease heat to LOW and cook until an instant-read thermometer inserted in the center of the meat loaf registers 165 degrees, 5-6 hours.
• Using two long, wide spatulas, remove the meat loaf from the slow cooker, cover with foil, and allow to rest for 15 minutes.
• Season the sauce with salt and pepper.
• Cut the meat loaf into ½ inch thick slices with a serrated knife.
• Serve with some of the sauce.

JAMES BEARD'S BASIC HOME-STYLE BREAD

Steps:

• Add the yeast to 1/2 cup of the warm milk, along with 2 tbl sugar, and stir well until the yeast in completely dissolved. Allow the yeast to proof.
• Place the remaining milk, butter and salt in a bowl. (Beard liked a lot of salt, and I would use less). Stir in the flour, 1 cup at a time, with a wooden spoon.
• After the third cup, add the yeast mixture. Continue stirring in flour until the mixture is rather firm, which should take about 4 to 5 cups.
• Remove the dough to a floured board and knead, adding more flour as necessary, until it is supple, satiny and no longer sticky.
• Butter a bowl and place the dough in it, turning to coat all sides with the fat. Cover and allow to rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 to 2 hours.
• Deflate the dough by punching firmly two or three times, return to the floured board, and knead 4 to 5 minutes more.
• Divide into two equal parts and shape into loaves. Place in well-buttered 9x5x3 in loaf tins, cover, and let rise again until doubled in bulk.
• Slash the loaves with a sharp knife and brush with lightly beaten egg white or water.
• Bake in a 400 deg. oven for 40 to 45 minutes or until the bread sounds hollow when tapped with the knuckles.
• Remove the loaves from the pans and put them back in the oven a few minutes longer to become crisped.