The McClennans' Scotch Meat Roll
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
2 lbs top round, ground
1/2 lb lean bacon or ham, ground
1 cp soft bread crumbs
1 medium onion, peeled and chopped
2 tsp salt
2 tsp freshly ground pepper
1 cp dry bread crumbs
1 - Combine all ingredients except boiling water and the dry bread crumbs.
2 - Mix well.
3 - Form a roll about 10 inches long.
4 - Wrap in waxed paper, and then in thin cotton cloth.
5 - Tie both ends tightly with string.
6 - Place in large pot of boiling water.
7 - When water returns to boil, lower heat and let simmer 3 hours.
8 - Let rool cool in water in which it cooked.
9 - Remove cloth and waxed paper.
10 - Roll meat in dry bread crumbs.
11 - Serve cold, sliced, with salad or hot vegetables.
Makes 5 or 6 servings.