Picnic Loaf

Southland Times, Issue 22472, 7 November 1934, Page 5

Picnic Loaf

Picnic days are here again and here is an ideal dish for the hamper. This is a loaf which contains bread, butter, salad, meat and jelly all in one; it is a whole meal, compact, and easily carried, and there is no dish to bring home. The first requisite is a good loaf of bread; the best shape is one baked in a tin, because it cuts better. The bread must not be too new. Cut a slice right off the top, lengthwise.

Scoop out nearly all the crumb from the bottom of the loaf and the top, leaving about 1 to lin of bread all round the crust.

Butter the inside of the loaf thickly with good butter. This is to prevent the jelly soaking into the bread. Make a strong savoury jelly with some good clear stock, set with 2oz of gelatine to the quart of liquid. For one loaf you will probably want | pint of stock, in which loz of gelatine is dissolved. Put some slices of hard-boiled egg, and skinned tomato in the bottom of the loaf. Cut off some slices of cooked meat, chicken, ham, tongue, lamb, duck, or game to fill the loaf; season, and blend this in a dish of jellied stock. (You may if you like mince the meat). When it begins to get cold, but is not yet quite set, pack it into the loaf, pressing it down firmly so that when the jelly sets it forms a firm mass of meat and jelly. Pack a little into the lid. Put some lettuce or small salad on top of the meat. Butter the edges of the lid and the loaf and when the meat and jelly are quite cold, press the lid on and tie up tightly. The loaf can be filled with anything you please, lobster or salmon for example, and if desired a little mayonnaise or English salad sauce can be mixed with the jelly, but the whole amount of liquid must not exceed the proportion of I pint to Joz gelatine or the loaf won’t cut into firm slices of meat bread and salad as it should. A Madeira cake may be treated in the same way as a loaf of bread, only instead of buttering the inside it should be spread thickly with apricot jam to prevent the jellied fruit, with which the cake is to be filled, from soaking into the cake.

It is important both with the savoury loaf and the sweet cake that the jelly should be cold and beginning to set before either the loaf or cake is filled with the mixture.

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