Yesterday during our cookie video: ua-cam.com/video/uqNGzvNJzBs/v-deo.html I spoke about a charity I’m supporting this summer with a 2,086nm fundraiser flight: support.hopeair.ca/give-hope-wings/glens-hangar The outpouring of support has been overwhelming, and in a few short hours this community donated over $5,000 to Hope Air. We are truly humbled and grateful for your support, your kind words, and your donations - we as a community can change lives.
Donating again this year. It is jaw dropping to me that a nation with a Healthcare system like Canada has to have a volunteer service to carry people to the doctor. You're doing good, Glen..
50 years ago in Australia, my parents had a delicatessen where we made a version of this to sell. We called it an Aberdeen sausage, and it was cooked in a calico cloth. We chilled and sliced it for sale. We evolved it over time to have more seasoning, minced vegetables, and instead of just ham, We used up the small end pieces of various small goods. For the bread crumbs, we used minced bread, which had been damped with water and then drained. We also moved away from cloth cooking to aluminium foil and baking. It was a very popular product. Thank you for featuring it.
This is something I remember my Grandmother making when I was a kid. We'd have it as sandwiches on her home made bread with Keen's hot mustard she made from the powder. Hard to say which was the best part, the meat, the bread or the mustard. Thanks for bringing back that memory from 50 years ago.
That's why I watched this, to get an idea for sandwich meat. Due to health concerns we aren't supposed to buy sliced meat from the deli. This would be good!
My mother-in-law made this regularly, and so did I, in Scotland. We had a ceramic meat roll jar, and pleated greaseproof on top and tied with string, then into a pressure cooker for 20 min. We used a smoked bacon...tasty. I'm a Canadian, I make meat loaf too, in the oven. Different textures!
I bake meatloaf in wide-mouth half-pint and pint canning jars. As a single, older adult, this makes the meatloaf easy to freeze for storage; and fairly rapid thaw in the refrigerator. Easy to make a fast meal with some vegetables; slice for meatloaf sandwiches; or chop up to add for easy spaghetti sauce.
@@EastSider48215 I can't speak for Margaret, but I put the mason jars on a half sheet pan, and bake them with no lids. After they are done a cooled somewhat, I put a lid on them and chill. Then I freeze some of them.
I make meatloaf that way too. I process mine in a pressure canner to make it shelf stable. Cook a couple days a month and just open cans of different meats or fish the rest of the month 😊
This recipe is very close to a traditional one from Bologna (Italy) called Rifreddo, which basically is a steamed meatloaf like this flavoured with mortadella and sometimes prosciutto, cheese and nutmeg. Very nice in a sandwich with mayo!
I love your emphasis on historical context. It is important in more than the studies in the kitchen. Again, thank you. Pleasse, keep on teaching us so well.
Thanks for the ham / pork explanation. The very old family Tourtier recipe call for 6 hams…needless to say, I never made it. Now it makes much more sense.
I think we’re talking food for agricultural workers rather than coal-miners here (though coal-mining continued in Yorkshire until 2015). Here’s why: Looks like the recipes were compiled by a Miss Franklin of Keighley, West Yorkshire. Riddlesden (for whose school the cookbook was a fund-raiser) would then have been a village on the outskirts, though it’s now more a suburb. Like a lot of communities, Riddlesden was centred around East Riddlesden Hall, the local ‘big house’ (manor), and was mostly rural, with tenant farmers tending land that was in the possession of the Lord of the Manor. If you’re familiar with the venerable British radio soap ‘The Archers’, or 'Downton Abbey', you’ll know the kind of community. The school mentioned in the cookbook is still standing, though these days it only caters for the younger age groups. One further piece of information that might be of interest: according to its Wikipedia article, Riddlesden was the breeding-place of a famous cow called ‘The Airedale Heifer’, kept on the East Riddlesden Hall estate until its slaughter in 1830. Incidentally, both my grandads were coal-miners here in Derbyshire in the 1930s. Their 'snap' (packed food for break time) would more typically have been bread and dripping with salt, or bread and jam. My maternal grandad used to take extra bread and jam with him, as my mum loved to eat it when the underground heat had melted the butter and jam into the bread.
I thought for certain that roll was going to be crumbly and grainy but, when you sliced into it I was shocked because it looked more like a salami. Oh my goodness, the sky's the limit on the interesting spicing you could play with!
Definitely reminds me of a leftover meatloaf sandwich. One of life's greatest simple pleasures. I am sure the miners would have added brown sauce and pickled onions and had a fine lunch. I watched this episode because I was sure it wouldn't make me hungry and now I'm craving a cold meatloaf sandwich so bad! Nice bread, lots of mayo, thick slices of meatloaf and a layer of ketchup. Always best with a glass of milk. I don't even like milk but it is so good with this sandwich. Sigh.
It's weird how we need to combine certain dishes together (meatloaf sandwich and a glass of milk) but we all do it! lol Mine's tuna salad sandwich with a glass of milk.
Glen as an old(63) man who loves to cook you are a bright light in my life. Some simple some a little more complex. I grew up with GGM and a GM who instilled a love for food made with love and made to bring joy and sustenance to those at the table. Thanks for what you do.
See, this is one of the things I love about this community! We come together for good and for food! I learn so much, and also really appreciate the comments about family memories and traditions from Glen's content. Just a wonder thing!
Good morning! Glen have you given any thought to compiling your own favorite recipes into a cookbook? Maybe the proceeds from which could go to your favorite charity? You never know maybe a 100 years from now someone on UA-cam will be making food from your cookbook!🙂
My mother used to make this in then 70s when our family and my uncle's would go together each year and get a steer and half a pig from the local butcher shop (wow, remember those?) She made dozens of these with the scraps, but she added chopped up onion and other leftover vegetables to it. Once they were cooked and out of the jars, she'd wrap them in freezer paper then put them in gallon bags and freeze them. Evening meals were often these cut into slices which she quickly browned in a skillet. They were our family version of hamburger patties. She stopped making them when my uncle moved away and we couldn't justify the cost of the cow and pig. Then all of the butcher shops closed in the mid-1980s.
In my area, butchers and butcher shops are making a comeback; there is a small but very vibrant local food movement and with so many small farmers around there is a growing need for knowledgeable abattoirs in this region.
On the topic of culinary terms changing over time, at one point in time mangoes meant 🫑 (green bell pepper) not the fruit. You see that sometimes in old recipe books. It takes some getting used to.
I think Miss Franklin comes from the town of Keighley (pronounced Keethly) in Yorkshire. Coal mines were a big deal in Yorkshire till the 1990s. I could be wrong - I live in Lancashire over't th'ills!
I'm excited about the prospects of this steamed meat roll process. Considering what additives et al are in the processed meat we purchase from grocery stores, this Depression Era process results in pure meat with no chemicals, none of those multisyllabic nightmares that live in "lunch meats" and sausages today. I don't eat much meat, but there are times when I think my body is begging for some cow or pig or cow liver. The Steamed Meat Roll with endless herb and spice alternatives intrigues me. Thanks, Glen and Jules for timely inspiration. And I love the history!
You aren't the only one; as someone who is slowly trying to switch my diet from purchased foods to home-grown ones, this recipe is a real find for me. I love sandwiches, but the processed lunch meats are a hard "NO" for me. This recipe means I can turn my meat scraps into something sliceable for sandwiches. I am thrilled! Cheers!
I love old cookbooks and to try some recipes. I believe I love them as much as Glen. Unfortunatly, I can't afford many. I am lucky because i was able to learn from my grand-mother many of the late 1800's recipes. She was born in 1910 and would cook recipes she learned from her grand-mother and many aunts. We all cook many of the recipes to this day. So lucky to have the chance to learn more, thanks the this wonderful channel. Thank you Glen for all the hard work and to Julie for her comments and ideas❤❤❤
I learned to cook out of cookbooks from pre-1945, some of which were community cookbooks. I understand the issue of language changing and terms changing. I took a cooking class in college just to learn how to work with modern recipes and terms because I honestly was just getting getting frustrated with having to look up terms and ingredients in modern cookbooks to make sure I understood what I was doing correctly. Modern recipes also often seem fussy to me, as I was used to older style recipes where either you were expected to know the basic methods and to choose the correct method based on the ingredients or the details for the method were at the start of a section followed by the recipes. I think you are right, Glen, that this would make a good sandwich filling if spiced correctly. I could see this being a good field meal on the farm, too, as a filling for a hand pie style item (a slice of this in a pastry crust, for example).
This steaming is the same method my Grandmother used to make carrot pudding for Christmas. I did this a few times. It worked, but I 'm very grateful to my Mother for figuring out how to microwave the carrot pudding and end up with the same flavor and texture.
just an FYI glen her name is just Miss Franklin as Keighley is the name of the town she lives in, this is evident because the riddlesden mentioned on the front page is a suburb of keighley and its pronounced 'keith-ly' by locals (its not far from where i live) :)
You actually could spice this up some and process it in a canner for preservation. It would be handy to have on the shelf for a quick meal or wholesome sandwich filling. Years ago when we first moved to West Virginia, my husband would hunt with several other men from the neighborhood. I got a recipe from one of the wives for Venison Bologna, which was ground venison, beef kidney fat (the fat surrounding the kidney area, not the kidney itself), garlic and other spices. Stuffed as tightly as possible into a muslin sleeve about 4" in diameter and a foot long. We would tie off the ends and bake in a pan covered with foil, but I'll bet it would work in a steamer, too. It was great sliced on a bun with mustard and onion.
What a fascinating show! I am so glad the YT algorithm recommended you. OF COURSE I subscribed. Momma didn't raise any stupid kids, and I am an only child. Interesting topic, and really good production values (disclosure: I am a show producer & director; I know when a show is well-made, and yours is). Good job!
Made this yesterday. For spicing I added salt and poudre fort to give it some additional flavour. We had it for dinner today, and I completely understand the reaction to the texture. Even though I was somewhat expecting it it was a surprise. Thanks for the fun time packing meat into jars and simmering it for hours. If you have any other unusual historical cooking techniques to share we're on board!
I love community cookbooks! My future sister in law asked for guests to bring their favorite recipes to compile into a family cookbook. I contributed two of my favorite crockpot creations.
In northern Minnesota, we use Ritz crackers instead of bread crumbs, add fine cut onions and 1 teaspoon of ketchup or 57 sauce,, for sandwiches... yummy..
This method or recipe has been on my mind for a while, but I will add more spice to the mixture. Our family really loves your channel, keep up the good work.
Hi Glen. In your Australian cookbook by Miss Schafer, you will find a recipe called Aberdeen Sausage. It is very similar to this one. I grew up on it and still make it. We always made it in a pudding basin. When turned out it is lightly sprinkled to with breadcrumbs (modern type ones) to help give it a bit of a crust. We would have it warm with mash and veggies when first made then over next few day, cold in sandwiches with sliced tomato on buttered fresh bread. Real comfort food. ❤
OUr family makes one very similar to this! It's mostly pork with marjoram, onion, allspice and nutmeg. Cooked for about the same time in jars. We later cool and slice them in to discs and fry them as a breakfast type sausage, or eat them cold with boiled eggs for picnics.
Very interesting. I think with a few more spices it would be great. I’ve never seen anything like it. This is one of the reasons I love watching your videos. Learning new things all the time.
I want to do this because my family loves there great grandmas meatloaf sandwich. Leftover meatload seared on both cut sides and tosed on a bun or grilled on bread
I'm Scottish. My Mum used to make steamed Meat Roll with Beef mince Pork mince and a wee bit of minced Bacon and Ruskoline. Seasoned with Salt, Pepper, Worcestershire Sauce and Tomato Ketchup!
Here in the UK my mother used go make a steamed meat roll in a stoneware Keiller's marmalade jar, sealed with greaseproof paper. As far as I can remember, the meat and onion were first browned with seasoning which included Worcestershire sauce and. chopped parsley, before going into a pan of, initially, boiling water about halfway up the jar later reduced to a simmer. We would first have it hot, with vegetables and gravy, then later cold in a sandwich or with green salad.
Growing up on a Missouri farm during the '70s, the processing plant where we took our beef and pork for processing called uncured/unsmoked bacon "fresh side," and while it was still called ham, a ham that was uncured/unsmoked was called a "green ham." I'm not sure if those terms are still in use or not, though, since I've gotten away from the farm.
This type of cooked meat product for use on Danish style rye bread is sort of here in Denmark. Usually it'll be called 'meatball sausage' (non-literal translation). And have onions.
My German father in law used to make something similar to this but it had onions, cloves, nutmeg, allspice, dill, and garlic in it. It was fabulous, and great on crackers and dark German rye bread! Germans eat it with a good vinegar splashed over it to cut the fat, but I bet a nice pickle would do just as deliciously.... 🍎
I have a great meat shop on the way to the camp to sourse the grd meats. This would be great spiced up for sure. Nice to have ready in freezer for days I can't cook. "Hubby Helper!" Pack in cooler for the camp.
We live in an area where it's easy to both hunt feral hogs and buy whole pigs; uncured ham is simply referred to as "fresh ham" - the understanding is that it's the ham before it's cured.
Very similar to a pressed deli meat. Looks good. Just did something similar with ground pork and chunks of pork. Very tasty as a toasted sandwich with onions and mustard.
in he south east US, pork rolls, seamed in muslin, are popular. Growing up, my grandfather would slice it thinly and fry it served with breakfast and sometimes taken as a sandwich for lunch. Thanks for the recipe!
Loved the show today and Julie said what I was thinking. Spam or canned corned beef. The size of the roll,says to me biscuits or hamburger bun and some spicy brown mustard and I'm good.
I can't help but think that this is designed to bring back memories of. jarred beef. At Granny's homeplace she still put up pressure canned meat. It would never include ham hecause hams were hung but often contained a wide variety of meats. I can remember seeing pictures of my great great grandfather and friends with dozens and dozens of ducks shot with what i can only describe as a small naval cannon. Many were sold to be shipped to the big cities but many were canned as well. I'd love to taste the American version of duck confiet.
You shouldn’t have to clarify that this is cooked, not preserved but as an instructor of food preservation, I still have people who swear that time can be substituted for pressure induced temperature. Thank you.
@@iothomas I have a Facebook page but I haven’t been very active on it. If you search food preservation you will find dozens of good sites. USDA has information that can be trusted. Amish sites are awful.
Glen, I’ve heard you lecture, about changes in products over the years. Very informative and important. In my opinion, equally important is the difference in ingredients used between countries. A great example is never use a Hungarian Onion in a North American recipe !
Yes, please explain why Hungarian Onions should never be used in North American recipes. Also... what is a Hungarian Onion and how does it differ from, say, a Vidalia onion?
Glen standing back and admiring his meat role brought back scenes of Richard Dreyfus admiring his sculptures of The Devil's Tower in Close Encounters of the Third Kind. Next- boiling a hundred pounds of potatoes with a crazed look and lots of muttering. Julie just shaking her head and looking at the camera. Need coffee.
I love the educational aspect of these videos. I imagine it would appear more appetising if it was steamed in a loaf pan, like a terrine, just to avoid the visualisation of it plopping out of the jar like a can of pet food.
I mean, obviously this would be great if crisped up in a pan with some eggs for breakfast. When I saw the title of the video earlier today I was skeptical at best but I would make this for sure.
Cool beans! Watching you make this, it just seems like sandwich/deli meat. Watching you taste it, it definitely is just that. Spice it up it and it would yummy!
I am soooo glad your the one walking thru the "minefield" of cooking terms. Loved your bit on it not being shelf stable for storage. But from what I have read it would not take much to make it work. t
I used to make similar ground beef and ground pork meatloaf in my electric pressure cooker. I didn't use any eggs but several different spices, including a hot curry spice mix I found in the local supermarket, garlic salt, black pepper, and maybe some breadcrumbs, but I am not sure. The electric pressure cooker was an Instant Pot. I just formed a massive roll of the meats and put it in the Instant Pot, and pushed the buttons. I think my cooker was large enough for two meat rolls. I haven't done this for a couple of years because I can no longer get the pressure cooker out by myself.
I was watching a cooking video that called for mutton. I commented that I cannot easily get mutton where I shop, but that I loved it as a child. Eventually people corrected me by explaining that mutton meant goat. Edit: I did not expect much out of this at all. Now, I feel as though I have to make it. I'm not sure if I would spice it more, or just make a nice sandwich with mustard.
I'm not sure where you grew up, but where I'm from, mutton was simply lamb that was more than 2 years old - essentially, the older, gamier sheep. Goat is completely different; we raise meat goats here in the deep South of the United States as it is a popular meat for Mexican and Jamaican dishes. I have never heard of goat referred to as mutton. I hope this helps.
Hey thanks for the idea. I’m trying my hand at inventing a spam recipe by using this technique. I’m going to pressure cook it for an hour in non BPA lined steel cans for an hour. Oh, and I added some spices and sage.
When you add veal this would be my moms “ ham” loaf plus 1 TBS milk. We use home smoked ham now. Glad you stated all the disclaimers about the mason jars. If glass in flat on boiling pot, jar might crack. Put on White bread, add ketchup & it’s yum.
I bet it would be good in kimchi fried rice. Or use it in musubi instead of slices of Spam. I’m definitely going to spice it up and will be making this for picnics this summer.
I did a search for steamed meatloaf recipes, wondering if meatloaf would work in the steam tray for my little aroma 4 cup rice multi-cooker thing and found your channel. ❤ Really pretty neat I stumbled into you making a luncheon loaf, which my family never ate unless it was pan fried first, so this has me curious! Thank you for sharing
Yesterday during our cookie video: ua-cam.com/video/uqNGzvNJzBs/v-deo.html I spoke about a charity I’m supporting this summer with a 2,086nm fundraiser flight: support.hopeair.ca/give-hope-wings/glens-hangar
The outpouring of support has been overwhelming, and in a few short hours this community donated over $5,000 to Hope Air.
We are truly humbled and grateful for your support, your kind words, and your donations - we as a community can change lives.
Who doesn't love culinary semantic drift
Donating again this year. It is jaw dropping to me that a nation with a Healthcare system like Canada has to have a volunteer service to carry people to the doctor. You're doing good, Glen..
50 years ago in Australia, my parents had a delicatessen where we made a version of this to sell. We called it an Aberdeen sausage, and it was cooked in a calico cloth. We chilled and sliced it for sale. We evolved it over time to have more seasoning, minced vegetables, and instead of just ham, We used up the small end pieces of various small goods. For the bread crumbs, we used minced bread, which had been damped with water and then drained. We also moved away from cloth cooking to aluminium foil and baking. It was a very popular product. Thank you for featuring it.
This is something I remember my Grandmother making when I was a kid. We'd have it as sandwiches on her home made bread with Keen's hot mustard she made from the powder. Hard to say which was the best part, the meat, the bread or the mustard.
Thanks for bringing back that memory from 50 years ago.
Oh yum!
That's why I watched this, to get an idea for sandwich meat. Due to health concerns we aren't supposed to buy sliced meat from the deli. This would be good!
A pinch of ground cloves would be nice in this!
My mother-in-law made this regularly, and so did I, in Scotland. We had a ceramic meat roll jar, and pleated greaseproof on top and tied with string, then into a pressure cooker for 20 min. We used a smoked bacon...tasty. I'm a Canadian, I make meat loaf too, in the oven. Different textures!
I bake meatloaf in wide-mouth half-pint and pint canning jars. As a single, older adult, this makes the meatloaf easy to freeze for storage; and fairly rapid thaw in the refrigerator. Easy to make a fast meal with some vegetables; slice for meatloaf sandwiches; or chop up to add for easy spaghetti sauce.
I do that as well - first I have heard of someone else doing that. Half pint wide mouth jars have all sorts of uses.
Margaret - do you place the Mason jar on the oven rack, or do you put it in a pan with water when you bake it?
@@EastSider48215 I can't speak for Margaret, but I put the mason jars on a half sheet pan, and bake them with no lids. After they are done a cooled somewhat, I put a lid on them and chill. Then I freeze some of them.
I make meatloaf that way too. I process mine in a pressure canner to make it shelf stable. Cook a couple days a month and just open cans of different meats or fish the rest of the month 😊
Oh, that’s a great idea!
This recipe is very close to a traditional one from Bologna (Italy) called Rifreddo, which basically is a steamed meatloaf like this flavoured with mortadella and sometimes prosciutto, cheese and nutmeg. Very nice in a sandwich with mayo!
I love your emphasis on historical context. It is important in more than the studies in the kitchen. Again, thank you. Pleasse, keep on teaching us so well.
I agree with you 💯
Thanks for the ham / pork explanation. The very old family Tourtier recipe call for 6 hams…needless to say, I never made it. Now it makes much more sense.
I think we’re talking food for agricultural workers rather than coal-miners here (though coal-mining continued in Yorkshire until 2015). Here’s why:
Looks like the recipes were compiled by a Miss Franklin of Keighley, West Yorkshire.
Riddlesden (for whose school the cookbook was a fund-raiser) would then have been a village on the outskirts, though it’s now more a suburb.
Like a lot of communities, Riddlesden was centred around East Riddlesden Hall, the local ‘big house’ (manor), and was mostly rural, with tenant farmers tending land that was in the possession of the Lord of the Manor. If you’re familiar with the venerable British radio soap ‘The Archers’, or 'Downton Abbey', you’ll know the kind of community.
The school mentioned in the cookbook is still standing, though these days it only caters for the younger age groups.
One further piece of information that might be of interest: according to its Wikipedia article, Riddlesden was the breeding-place of a famous cow called ‘The Airedale Heifer’, kept on the East Riddlesden Hall estate until its slaughter in 1830.
Incidentally, both my grandads were coal-miners here in Derbyshire in the 1930s. Their 'snap' (packed food for break time) would more typically have been bread and dripping with salt, or bread and jam. My maternal grandad used to take extra bread and jam with him, as my mum loved to eat it when the underground heat had melted the butter and jam into the bread.
I thought for certain that roll was going to be crumbly and grainy but, when you sliced into it I was shocked because it looked more like a salami. Oh my goodness, the sky's the limit on the interesting spicing you could play with!
Finally, an origin story for "Steamed Hams"
Aurora Borealis!? At this time of year, at this time of day, in this part of the country, localized entirely within Glen's kitchen!?
Definitely reminds me of a leftover meatloaf sandwich. One of life's greatest simple pleasures. I am sure the miners would have added brown sauce and pickled onions and had a fine lunch. I watched this episode because I was sure it wouldn't make me hungry and now I'm craving a cold meatloaf sandwich so bad! Nice bread, lots of mayo, thick slices of meatloaf and a layer of ketchup. Always best with a glass of milk. I don't even like milk but it is so good with this sandwich. Sigh.
Ooooh! Cold meatloaf sandwiches with a dash of mustard on Mom's homemade bread, That would be the ultimate comfort food.
It's weird how we need to combine certain dishes together (meatloaf sandwich and a glass of milk) but we all do it! lol Mine's tuna salad sandwich with a glass of milk.
@@soozekuzyk8020 My ex always ate pepperoni pizza with a glass of milk. Made me gag a bit. Everyone knows you have to have soda with pizza! :)
Glen as an old(63) man who loves to cook you are a bright light in my life. Some simple some a little more complex. I grew up with GGM and a GM who instilled a love for food made with love and made to bring joy and sustenance to those at the table. Thanks for what you do.
See, this is one of the things I love about this community! We come together for good and for food! I learn so much, and also really appreciate the comments about family memories and traditions from Glen's content. Just a wonder thing!
Good morning! Glen have you given any thought to compiling your own favorite recipes into a cookbook? Maybe the proceeds from which could go to your favorite charity? You never know maybe a 100 years from now someone on UA-cam will be making food from your cookbook!🙂
I've asked that same question.
Yup, I would buy one.
"Recipes from the side of Glen's fridge." Sign me up.
Brilliant! I take one right now, thank you!
I agree, but he should keep the proceeds!
My mother used to make this in then 70s when our family and my uncle's would go together each year and get a steer and half a pig from the local butcher shop (wow, remember those?) She made dozens of these with the scraps, but she added chopped up onion and other leftover vegetables to it. Once they were cooked and out of the jars, she'd wrap them in freezer paper then put them in gallon bags and freeze them. Evening meals were often these cut into slices which she quickly browned in a skillet. They were our family version of hamburger patties. She stopped making them when my uncle moved away and we couldn't justify the cost of the cow and pig. Then all of the butcher shops closed in the mid-1980s.
In my area, butchers and butcher shops are making a comeback; there is a small but very vibrant local food movement and with so many small farmers around there is a growing need for knowledgeable abattoirs in this region.
I appreciate that you thought this recipe was crazy in the beginning, but did the video anyway. That's where good learning happens. Thanks guys!
Crazy = good content! No one wants to watch Glen make a three ingredient meat loaf but boil a tube of meat in a jar ... sign me up! 😁
On the topic of culinary terms changing over time, at one point in time mangoes meant 🫑 (green bell pepper) not the fruit. You see that sometimes in old recipe books. It takes some getting used to.
Pardon my ignorance but, what is that emoji supposed to represent? A green apple? A green bell pepper?
Kiwi fruit? Something else?
@@surlyogre1476 a green bell pepper.
@@CAP198462 Thank you.
I think Miss Franklin comes from the town of Keighley (pronounced Keethly) in Yorkshire. Coal mines were a big deal in Yorkshire till the 1990s. I could be wrong - I live in Lancashire over't th'ills!
Love these old recipes!!
@8:12 Glenn looking at the meat roll like Richard Dreyfuss looking at a Devils Tower made of mashed potatoes. 😀
I'm excited about the prospects of this steamed meat roll process. Considering what additives et al are in the processed meat we purchase from grocery stores, this Depression Era process results in pure meat with no chemicals, none of those multisyllabic nightmares that live in "lunch meats" and sausages today. I don't eat much meat, but there are times when I think my body is begging for some cow or pig or cow liver. The Steamed Meat Roll with endless herb and spice alternatives intrigues me. Thanks, Glen and Jules for timely inspiration. And I love the history!
You aren't the only one; as someone who is slowly trying to switch my diet from purchased foods to home-grown ones, this recipe is a real find for me. I love sandwiches, but the processed lunch meats are a hard "NO" for me. This recipe means I can turn my meat scraps into something sliceable for sandwiches. I am thrilled! Cheers!
I love old cookbooks and to try some recipes. I believe I love them as much as Glen. Unfortunatly, I can't afford many. I am lucky because i was able to learn from my grand-mother many of the late 1800's recipes. She was born in 1910 and would cook recipes she learned from her grand-mother and many aunts. We all cook many of the recipes to this day. So lucky to have the chance to learn more, thanks the this wonderful channel. Thank you Glen for all the hard work and to Julie for her comments and ideas❤❤❤
I learned to cook out of cookbooks from pre-1945, some of which were community cookbooks. I understand the issue of language changing and terms changing. I took a cooking class in college just to learn how to work with modern recipes and terms because I honestly was just getting getting frustrated with having to look up terms and ingredients in modern cookbooks to make sure I understood what I was doing correctly. Modern recipes also often seem fussy to me, as I was used to older style recipes where either you were expected to know the basic methods and to choose the correct method based on the ingredients or the details for the method were at the start of a section followed by the recipes.
I think you are right, Glen, that this would make a good sandwich filling if spiced correctly. I could see this being a good field meal on the farm, too, as a filling for a hand pie style item (a slice of this in a pastry crust, for example).
This steaming is the same method my Grandmother used to make carrot pudding for Christmas. I did this a few times. It worked, but I 'm very grateful to my Mother for figuring out how to microwave the carrot pudding and end up with the same flavor and texture.
Keighley ( pronounced Keithley) was a mill town. North West of Leeds and Bradford.
Haha Jules laugh after her first bite cracked me up! I’d like to try this though!
just an FYI glen her name is just Miss Franklin as Keighley is the name of the town she lives in, this is evident because the riddlesden mentioned on the front page is a suburb of keighley and its pronounced 'keith-ly' by locals (its not far from where i live) :)
My cat would be on the prowl for that recipe as well. Need a shot of Chicken licking the fat and gelatin off the end of the roll.
You actually could spice this up some and process it in a canner for preservation. It would be handy to have on the shelf for a quick meal or wholesome sandwich filling.
Years ago when we first moved to West Virginia, my husband would hunt with several other men from the neighborhood. I got a recipe from one of the wives for Venison Bologna, which was ground venison, beef kidney fat (the fat surrounding the kidney area, not the kidney itself), garlic and other spices. Stuffed as tightly as possible into a muslin sleeve about 4" in diameter and a foot long. We would tie off the ends and bake in a pan covered with foil, but I'll bet it would work in a steamer, too. It was great sliced on a bun with mustard and onion.
What a fascinating show! I am so glad the YT algorithm recommended you. OF COURSE I subscribed. Momma didn't raise any stupid kids, and I am an only child. Interesting topic, and really good production values (disclosure: I am a show producer & director; I know when a show is well-made, and yours is). Good job!
Made this yesterday. For spicing I added salt and poudre fort to give it some additional flavour. We had it for dinner today, and I completely understand the reaction to the texture. Even though I was somewhat expecting it it was a surprise. Thanks for the fun time packing meat into jars and simmering it for hours. If you have any other unusual historical cooking techniques to share we're on board!
I love community cookbooks! My future sister in law asked for guests to bring their favorite recipes to compile into a family cookbook. I contributed two of my favorite crockpot creations.
In northern Minnesota, we use Ritz crackers instead of bread crumbs, add fine cut onions and 1 teaspoon of ketchup or 57 sauce,, for sandwiches... yummy..
This method or recipe has been on my mind for a while, but I will add more spice to the mixture. Our family really loves your channel, keep up the good work.
Mmm steamed hams. You steam a good ham.
Seyyyymor!!!!
Oh Ya, the ability to flavour would make this amazing in possibilities
👍 nice concept.
I watch you so I don’t have to figure these things out. Once you tell me I just note it I’m my cookbooks 😁.
Thanks for doing the leg work!
Hi Glen. In your Australian cookbook by Miss Schafer, you will find a recipe called Aberdeen Sausage.
It is very similar to this one. I grew up on it and still make it. We always made it in a pudding basin. When turned out it is lightly sprinkled to with breadcrumbs (modern type ones) to help give it a bit of a crust.
We would have it warm with mash and veggies when first made then over next few day, cold in sandwiches with sliced tomato on buttered fresh bread. Real comfort food. ❤
*Schauer. Autocorrect 😖
Certainly in my parents / grandparents era (New England working class), and when I was growing up, cold meatloaf sandwiches were very much a thing.
Glen, you are a talented artist of history and culinary arts! Luv how you go for these recipes and rock them🙏😎👍👍
I like the illusion of Julie having an elastic arm in the thumbnail.
OUr family makes one very similar to this! It's mostly pork with marjoram, onion, allspice and nutmeg. Cooked for about the same time in jars. We later cool and slice them in to discs and fry them as a breakfast type sausage, or eat them cold with boiled eggs for picnics.
Very interesting. I think with a few more spices it would be great. I’ve never seen anything like it. This is one of the reasons I love watching your videos. Learning new things all the time.
I'm impressed with how tight the structure is. Really looks like a mass produced canned meat.
Interesting. It looks like an English pork pie filling!
I want to do this because my family loves there great grandmas meatloaf sandwich. Leftover meatload seared on both cut sides and tosed on a bun or grilled on bread
I'm Scottish. My Mum used to make steamed Meat Roll with Beef mince Pork mince and a wee bit of minced Bacon and Ruskoline. Seasoned with Salt, Pepper, Worcestershire Sauce and Tomato Ketchup!
I’ve never heard of Ruskoline. I looked it up and it’s a very interesting ingredient. It’s not available in the US I guess. 🤷♀️
I now want cold meatloaf sandwiches with mustard...(yellow, honey or brown) for dinner!!
I need to try this for sure!
Here in the UK my mother used go make a steamed meat roll in a stoneware Keiller's marmalade jar,
sealed with greaseproof paper. As far as I can remember, the meat and onion were first browned with seasoning which included Worcestershire sauce and. chopped parsley, before going into a pan of, initially, boiling water about halfway up the jar later reduced to a simmer.
We would first have it hot, with vegetables and gravy, then later cold in a sandwich or with green salad.
“Not as crazy as I first thought it would be”!
Growing up on a Missouri farm during the '70s, the processing plant where we took our beef and pork for processing called uncured/unsmoked bacon "fresh side," and while it was still called ham, a ham that was uncured/unsmoked was called a "green ham." I'm not sure if those terms are still in use or not, though, since I've gotten away from the farm.
what an awesome base for experimenting... make your own "jarred summer sausage"
This type of cooked meat product for use on Danish style rye bread is sort of here in Denmark. Usually it'll be called 'meatball sausage' (non-literal translation). And have onions.
My German father in law used to make something similar to this but it had onions, cloves, nutmeg, allspice, dill, and garlic in it. It was fabulous, and great on crackers and dark German rye bread! Germans eat it with a good vinegar splashed over it to cut the fat, but I bet a nice pickle would do just as deliciously.... 🍎
I have a great meat shop on the way to the camp to sourse the grd meats. This would be great spiced up for sure. Nice to have ready in freezer for days I can't cook. "Hubby Helper!" Pack in cooler for the camp.
My mom's family in South Carolina still roasts a leg of pork and calls it a green ham.
Do they serve it with overcooked boiled eggs? 😂
@@HubrisInc Would you eat them in a box? Would you eat them with a fox?
@@jovialjadegoliath7071 @Hubris Inc Y'all too funny! 😂
We live in an area where it's easy to both hunt feral hogs and buy whole pigs; uncured ham is simply referred to as "fresh ham" - the understanding is that it's the ham before it's cured.
This is just begging to be steamed alongside Boston Brown Bread. Perfect sandwiches!
Very similar to a pressed deli meat. Looks good. Just did something similar with ground pork and chunks of pork. Very tasty as a toasted sandwich with onions and mustard.
in he south east US, pork rolls, seamed in muslin, are popular. Growing up, my grandfather would slice it thinly and fry it served with breakfast and sometimes taken as a sandwich for lunch. Thanks for the recipe!
Loved the show today and Julie said what I was thinking. Spam or canned corned beef.
The size of the roll,says to me biscuits or hamburger bun and some spicy brown mustard and I'm good.
Always enjoy the old cookbook show, somedays you find real winners, and then there are other days... :)
I can't help but think that this is designed to bring back memories of. jarred beef. At Granny's homeplace she still put up pressure canned meat. It would never include ham hecause hams were hung but often contained a wide variety of meats. I can remember seeing pictures of my great great grandfather and friends with dozens and dozens of ducks shot with what i can only describe as a small naval cannon. Many were sold to be shipped to the big cities but many were canned as well. I'd love to taste the American version of duck confiet.
Good morning!
If you say 'Chicken', you must show Chicken! 😻
Oh, man. I bet that would perfectly with a suis vide unit. I may well try this.
You shouldn’t have to clarify that this is cooked, not preserved but as an instructor of food preservation, I still have people who swear that time can be substituted for pressure induced temperature. Thank you.
As someone who has never looked into preservation I would like to know more, do you have some page/channel?
@@iothomas I have a Facebook page but I haven’t been very active on it. If you search food preservation you will find dozens of good sites. USDA has information that can be trusted. Amish sites are awful.
The texture reveal was a surprise
Glen, I’ve heard you lecture, about changes in products over the years. Very informative and important.
In my opinion, equally important is the difference in ingredients used between countries.
A great example is never use a Hungarian Onion in a North American recipe !
Ok now why is that the onions I mean
Yes, please explain why Hungarian Onions should never be used in North American recipes. Also... what is a Hungarian Onion and how does it differ from, say, a Vidalia onion?
it just needs the right seasoning, it is made for the taste buds of my mum who like ham sandwiches and "boring"/spice free food like that
This recipe makes sense. Many people make sandwiches from cold leftover meat loaf.
Glen standing back and admiring his meat role brought back scenes of Richard Dreyfus admiring his sculptures of The Devil's Tower in Close Encounters of the Third Kind.
Next- boiling a hundred pounds of potatoes with a crazed look and lots of muttering. Julie just shaking her head and looking at the camera.
Need coffee.
That looks like something I will have to try!!
I love the educational aspect of these videos. I imagine it would appear more appetising if it was steamed in a loaf pan, like a terrine, just to avoid the visualisation of it plopping out of the jar like a can of pet food.
in my Region, Jars were commonly used for sausages made commissioned instead of for sale
I can totally see this as a cold "hamburger" on a bun at a picnic
I'm going to try this method using my meatloaf recipe. The texture intrigues me. lol Might make for some awesome sandwiches.
I mean, obviously this would be great if crisped up in a pan with some eggs for breakfast. When I saw the title of the video earlier today I was skeptical at best but I would make this for sure.
Cool beans! Watching you make this, it just seems like sandwich/deli meat. Watching you taste it, it definitely is just that. Spice it up it and it would yummy!
I am soooo glad your the one walking thru the "minefield" of cooking terms. Loved your bit on it not being shelf stable for storage. But from what I have read it would not take much to make it work. t
I used to make similar ground beef and ground pork meatloaf in my electric pressure cooker. I didn't use any eggs but several different spices, including a hot curry spice mix I found in the local supermarket, garlic salt, black pepper, and maybe some breadcrumbs, but I am not sure. The electric pressure cooker was an Instant Pot. I just formed a massive roll of the meats and put it in the Instant Pot, and pushed the buttons. I think my cooker was large enough for two meat rolls. I haven't done this for a couple of years because I can no longer get the pressure cooker out by myself.
I was watching a cooking video that called for mutton. I commented that I cannot easily get mutton where I shop, but that I loved it as a child. Eventually people corrected me by explaining that mutton meant goat.
Edit: I did not expect much out of this at all. Now, I feel as though I have to make it. I'm not sure if I would spice it more, or just make a nice sandwich with mustard.
I'm not sure where you grew up, but where I'm from, mutton was simply lamb that was more than 2 years old - essentially, the older, gamier sheep. Goat is completely different; we raise meat goats here in the deep South of the United States as it is a popular meat for Mexican and Jamaican dishes. I have never heard of goat referred to as mutton. I hope this helps.
Hey thanks for the idea. I’m trying my hand at inventing a spam recipe by using this technique.
I’m going to pressure cook it for an hour in non BPA lined steel cans for an hour. Oh, and I added some spices and sage.
the mock apple pie we made in the 60s used ritz crackers
We need to get Glen together with Dylan Hollis for a crossover show.
Hi Glen and friends
Thanks for this recipe. I agree about needed spices. We don’t eat pork but would use turkey ham instead.
When you add veal this would be my moms
“ ham” loaf plus 1 TBS milk. We use home smoked ham now. Glad you stated all the disclaimers about the mason jars. If glass in flat on boiling pot, jar might crack.
Put on White bread, add ketchup & it’s yum.
Spice it with gyro spices and then slice it thin to sear in a pan, good technique
This reminds me of the many tureens and pate's that I used to watch Julia Child make. I bet it would be good on crackers with a little dijon mustard.
I think, with some seasoning added, it would be yummy.. Also, I'd probably slice and lightly fry it with some eggs and potatoes.
Home made relish or stewed tomatoes would be great on this meat!
I bet it would be good in kimchi fried rice. Or use it in musubi instead of slices of Spam.
I’m definitely going to spice it up and will be making this for picnics this summer.
it's basically a very lightly seasoned sous vide meatloaf. with the jar instead of a plastic bag.
So it’s a sort of deli meat. Definitely would need some spice and herb additions.
I did a search for steamed meatloaf recipes, wondering if meatloaf would work in the steam tray for my little aroma 4 cup rice multi-cooker thing and found your channel. ❤
Really pretty neat I stumbled into you making a luncheon loaf, which my family never ate unless it was pan fried first, so this has me curious! Thank you for sharing
Wow! i'm making this. Will add seasonings that would be used in making bologna.
Great idea yes, but i would add more spices, onions etc.
spam was definitely my first thought. Well my first thought would be cold meatloaf sandwiches for sure