Ayrshire Meat Roll
This popular dish (made from bacon scraps) was traditionally boiled in a cloth, the advantage of this method being that it does not dry out. At the same time, some of the flavour seeps into the water, so use foil or greaseproof paper within a cloth. Alternatively the roll can be put in a greased earthenware dish, covered tightly, set in a few inches of water and baked in the oven
(350°F / 180°C for 1 hour).
1 Ib Ayrshire bacon, minced (500 g)
1 Ib stewing steak, minced (500 g)
6 oz fine white breadcrumbs (150 g)
1 nutmeg, grated
2 eggs
1 medium onion, finely chopped
Salt and freshly ground
black pepper.
Mix all the ingredients together thoroughly and then roll into a sausage-shape on a floured board.
Wrap up in foil, or greaseproof paper and tie securely in a scalded cotton or linen cloth.
Boil for 2 hours.
When cooked, roll in browned crumbs and serve hot or cold.
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