2 C with butter or margarine soup
2 average carrots, finely chopped
1 large onion, finely chopped
1 celery branch, finely chopped
1 green pepper, finely chopped
2 crushed cloves of garlic
2 pounds of chopped ox
2 large eggs
1 cup of chapelure
1/4 cup milk
1 C with Worcestershire soup
2 C with tea salt
1 C with soup cumin
1/2 C with tea ground black pepper
1/2 C with tea nutmeg
1/2 C with tea thyme
1/2 cup ketchup plus 2 C with soup
1. To dissolve butter or the margarine. To add carrots, onions,
celery
and green pepper. To make return until tendreté. To add
garlic and to cook 1 minute
moreover. To put side.
2. Preheat the furnace with 375F. In a large bowl, to mix meat,
eggs,
chapelure, milk, Worcestershire, salt, cumin, black pepper, thyme,
nutmeg,
ketchup (1/2 cup). To add already cooked vegetables and to mix.
3. To pour in metal a meat bread mould.
To cover the bread with meat of ketchup (2 C with soup).
To cook during 1 hour 15 and to let cool 10 minutes before slicing.