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| What You Need: |
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1 pound lean boneless top round, chuck or shin of beef, coarsely ground
½ pound lean boneless uncooked ham, coarsely ground
1 cup fresh soft crumbs, made from homemade-type white bread, pulverized in a blender or shredded with a fork
¼ teaspoon ground nutmeg
1½ teaspoons salt
¼ teaspoon freshly ground pepper
1 egg, lightly beaten
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| How To Cook: |
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1. In a large bowl, combine the beef, ham, crumbs, nutmeg, salt and pepper. Add the egg and beat vigorously with a spoon until the ingredients are well blended. Do not overbeat; the texture should be somewhat coarse.
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2. Spoon the meat mixture into a 4- to 6-cup pudding mold, or any other plain mold, packing it down firmly. Cover the mold with its lid or a sheet of buttered foil.
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3. Place the mold in a deep pot and pour in enough cold water to come halfway up the sides of the mold. Bring to a boil over high heat, reduce the heat to low, cover the pot tightly, and simmer for 2 hours. Replenish the water in the pot with more boiling water when necessary.
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4. Remove the mold from the pot, remove the cover or foil, and cover the beef roll with fresh foil. Place a plate over the top of the mold, and weight it with a heavy pan or casserole weighing about 3 or 4 pounds.
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5. Cool to room temperature, then refrigerate, with the weight still in place, for 4 to 5 hours, or until the roll is thoroughly chilled. Unmold the beef roll in the following fashion: Run a sharp knife around the sides of the mold, and dip the bottom in hot water for a few seconds.
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6. Wipe the outside of the mold dry, place an inverted serving plate over the mold and, grasping both plate and mold together firmly, turn them over. Rap the plate on a table and the beef roll should slide out easily.
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7. Traditionally, beef roll is served with mustard and accompanied by freshly baked bread and butter.
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