Funeral Baked Meats

Funeral Baked Meats

Take 1 cup of beef fat and one cup of water, boil them together in a pot. Add them to 2 cups of bread flour and a pinch of salt and knead until it forms a dough. You may need a little more water or a little more flour. Cover and set aside in a cool place. Next sauté one finely diced onion, one stalk of celery and one parsnip in olive oil. Add thyme, sage and rosemary to taste. Then take 1 lb of ground beef, add salt, pepper, mace, cinnamon, ginger and mix well. Add the cooled cooked vegetables. Divide your dough into one big ball and one small one. Make an indentation in the big one then keep pinching it to form a cylinder with a thick bottom. Place the beef mixture inside and firmly close the dough around it. Pinch the smaller ball into a lid and affix to the top, pinch decoratively. Cut a hole in the top of the lid. Bake at 350 degrees for one hour. Remove and let cool thoroughly. Then pour in rich gelatinous beef stock until it is filled. Let set overnight in the fridge or a cool place so the stock solidifies.

Serve cold at your mother’s wedding.