Gefulltes Brot (stuffed Bread) Recipe

-SWISS RECIPE-
2 c Ground cold meat; (rare
-beef, ham, pork, veal or a
-combo. (or a combo of
-ground chicken, gizzards &
-livers)
2 Pickles; finely chopped
3 tb Minced onion
3 tb Minced parsley
1 ds Hot pepper sauce
2 Eggs; hard-cooked & chopped
1 tb Worcestershire sauce
Mayonnaise
1 lg Loaf well-crusted french or
-vienna bread
Butter

Mix ground meat with next 6 ingredients. Bind well with mayonnaise so that
you have a stiff paste. Cut both ends from loaf of bread. With a fork,
remove the crumbs leaving a shell about 1/2″ thick. Brush the inside well
with soft butter and then force the meat mixture into the bread firmly, so
that is has no air holes in it. Wrap in foil and keep in refrigerator for
several hours before slicing. Source: Helen Jolly *P* mdfd30e NOTE: I made
this 8/20/95. I used frozen, leftover flank steak from Sheryl’s Flank Steak
Salad recipe and about 3 thin slices, fried, of country ham from Craig. I
used a long slender loaf of French bread and finally had to cut in in half
to stuff it. Next time, I will cut it in half in the first place, making it
much easier to “empty” of bread crumbs and to brush with butter. I wound up
doing the stuffing part by rolling small, slender cylinders of the meat
mixture, putting it in the hole and then mashing it down with a teaspoon
(worked better than a Tblspn., fits better). Sometimes I put a long metal
spatula down there and kind of spread it around. Also, the stuffing recipe
makes MORE than enough. GREAT RECIPE…DELICIOUS! Freddie J.