meatloaf

from Wikipedia, the free encyclopedia

Meatloaf , weighing roasts , faschierter roast , meatloaf or Heuchelhase is a roast from minced meat , known in various forms in many countries.

Origin of name

The names meatloaf or Heuchelhase ( pretend like pretend ) probably come from the copper or earthen hare pans and -brätern was where meatloaf baked in past centuries. But it was also common to “shape” a hare by hand or to give the meatloaf called “false hare” the shape of the back of a hare. Most of the copper rabbit shapes and frying pans probably fell victim to the war metal collections during the First World War . The term “false hare” (also “Polish hare”) is documented in cookbooks from the middle of the second half of the 19th century.

preparation

To prepare it, minced meat (usually a mixture of pork and beef ) is first processed into a mass with breadcrumbs or soaked rolls and egg, as well as onions , salt and pepper . Other spices can be added depending on the recipe, complementary ingredients such as fried bacon cubes or traditionally - as a filling - peeled, hard-boiled (and left whole) eggs are common. The mass is formed into a loaf and possibly turned in breadcrumbs. Depending on the recipe, the meatloaf can be seared on all sides and cooked to the end either on the stove or in the oven, with or without adding liquid. The roast set is often dissolved with water or broth and processed into a sauce with other binding ingredients such as sour cream or starch .

Meatloaf is served in slices with the sauce and z. B. boiled potatoes and in Switzerland almost always with mashed potatoes (mashed potatoes) or Hörnli (type of pasta consisting of small, curved tubes). It can be used cold as cold cuts .

Web links

Commons : Meatloaf  - Collection of images, videos, and audio files
Wiktionary: Meatloaf  - Explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. Faschirter Hase (Lièvre farci). In: General Austrian or the newest Viennese cookbook. 1831, p. 252 , accessed October 8, 2017 .
  2. Hare pan, earthenware / enamelled sheet iron. In: Vessels and Forms - A Typology for Museums and Collections. State Office for Non-State Museums in Bavaria, 2006, p. 56 , accessed on October 17, 2017 .
  3. Very large roast rabbit - 50 cm - see Kohren 62. In: Roaster - Kohrener Keramik. Steffen Buschner, accessed on October 17, 2017 .
  4. Faschirter Hare. In: The true culinary art, or the latest, checked and complete Pest cookbook . 1835, p. 136 , accessed October 8, 2017 .
  5. Minced hare saddle. In: The southern German cuisine. 1890, p. 236 , accessed October 8, 2017 .
  6. Faschirter Hare in Schmettensoß. In: The practical cook: A cookbook based on years of experience. 1856, p. 77 , accessed October 8, 2017 .
  7. Josephine Bonné: A thousand and one recipe: from the self-tried and praised of the Austrian-Hungarian cuisine. The Saalfield Publishing Co., 1915, p. 204 , accessed October 17, 2017 .
  8. Polydore de Keyser : false rabbit: a larded meatloaf in the shape of a rabbit. In: Blüher's spelling of food and drinks: alphabetical specialist lexicon. Verlag Blüher, 1899, p. 147 , accessed on October 22, 2017 .
  9. ^ Confiscation and expropriation of non-ferrous metal household effects, 1915. Accessed October 8, 2017 .
  10. War metal collections. Virtual Museum Upper Austria, accessed on October 8, 2017 .
  11. Sophie Wilhelmine Scheibler: General German cookbook for all levels ... . CF Amelang, 1874, p. 37 u. 174.
  12. Deutscher Sprachverein: German translation books of the General German Language Association 1888, p. 29.