Meatloaf
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- leftover boiled meat
- grated parmesan
- egg
- spoonfuls pappa (bread cooked in milk, broth, or water)
- flour
- lard or oil
- butter
- egg-and-lemon sauce
Instructions
- Chop the lean leftover boiled meat and season with salt, pepper, parmesan, egg, and pappa.
- Form an oval loaf, flour it, and fry in lard or oil until crusted.
- Sauté in butter on both sides, turning like a frittata if large.
- Bind with a separately made egg-and-lemon sauce poured over the loaf on the platter.