Poloni

Poloni, or Polony, is the name given to an Italian sausage made with partly cooked or smoked meat and spices. A meat loaf, popular in Scotland, is also called Poloni and this recipe is made with minced beef and ham then glazed with a tomato- flavoured aspic. Serve it cold with a potato salad and a lightly dressed green salad.

1 lb. lean beef, minced

1 lb. ham, minced or very finely chopped

2 oz. fresh breadcrumbs

1 small onion, finely chopped

1 tablespoon chopped fresh parsley

1 tablespoon tomato ketchup

1 teaspoon salt

2 teaspoon black pepper

2 teaspoon dried thyme

2 eggs, lightly beaten

2 teaspoons vegetable oil

2 oz. gelatine, softened in

3 tablespoons warm water

10 fl. oz. beef stock

1 tablespoon tomato puree

½ teaspoon salt

1 teaspoon black pepper

In a large mixing bowl, combine the beef, ham, breadcrumbs, onion, parsley, ketchup, salt, pepper and thyme and mix well.

Add the eggs and beat the mixture with a wooden spoon until all the ingredients are well blended.

Using a pastry brush, lightly grease the inside of a 2-pint pudding basin with 1 teaspoon of the oil. Place the mould upside-down on kitchen paper towels to drain off the excess oil.

Spoon the meat mixture into the pud-ding basin. Cut out a circle of greaseproof or waxed paper about 4-inchcs wider in diameter than the rim of the basin. Brush the paper with the remaining oil. Cut out a circle of aluminium foil the same size as the paper circle.

Put the greaseproof or waxed paper circle and foil circle together and, holding them firmly together, make a 1-inch pleat across the centre. Place the pleated paper and foil circles, foil uppermost, over the pudding basin. With a piece of string, securely tie the paper and foil circle around the rim of the basin, leaving a loop with which to lift the pudding out of the saucepan when it is cooked.

Place the basin in a large saucepan and pour in enough boiling water to come about two-thirds of the way up the sides of the basin. Cover the pan and place it over low heat.

Steam the pudding for 3 hours, adding more boiling water as necessary.

When the pudding has finished steaming, remove the pan from the heat and lift the basin out of the water. Remove the foil and paper circles. Tip the pudding basin carefully over the sink and pour away any surplus fat. Place a large serving plate, inverted, on top of the basin. Holding them firmly together, reverse them. The meat loaf should slide out easily.

Set it aside at room temperature until it cools slightly. Then place it in the refrigerator for 30 minutes to cool completely.

Meanwhile, make the glaze. In a medium-sized saucepan, heat the softened gelatine mixture over low heat, stirring constantly until the gelatine has dissolved. Add the stock, tomato puree, salt and pepper and stir until the ingredients are well mixed.

Remove the pan from the heat and set aside. When the glaze has cooled but just before it has started to set, using a pastry brush, brush it over the meat loaf in a thin layer.

Set the meat loaf aside until the glaze has set completely before serving.

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