Army Beef Loaf

Beef Loaf

40 pounds of beef, fresh
5 pounds of bacon
2 pounds of onions
1 clove garlic
25 eggs, beaten
1 pound flour
2 or 3 quarts beef stock
Salt and pepper to taste

Grind the meat, onions, and garlic together. Add beaten eggs, salt, and pepper. Mix well. Make into loaves of 4 inches wide by 3 inches high and as long as the pain is wide. A loaf of this shape can be cut into pieces of attractive size and about the proper size for the individual, and the pieces will hold their shape. Then make a batter of flour and beef stock, rubbing this over the loaves. Place in the oven (200-250 degrees F. - 18-20 counts), and bake for about 1½ hours. A slice of bacon may be placed on the top of each loaf to improve the flavor. Serve hot with gravy. Beef loaf may also be served with tomato sauce if desired.

(TM 10-401 Pg. 168-169)