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.
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