Ingredients
- 1 quantity Burger Mixture
- 8 oz. pork sausagemeat
- 1 oz. butter
- 1 medium onion, chopped
- 1 oz. plain flour
- ¼ pint milk
- 1 teaspoon Worcester sauce
- ½ level teaspoon dried mixed herbs
- 1 level dessertspoon tomato purée
- salt
- pepper
Method
- Mix the burger meat mixture with the sausagemeat.
- Melt butter in a saucepan, add onion and fry until soft and transparent.
- Stir in flour and cook, stirring, for 1-2 minutes.
- Remove from heat and gradually stir in milk. Bring to the boil, simmer 2-3 minutes, stirring. Cool slightly.
- Add the sauce to the meat mixture along with the remaining ingredients (Worcester sauce, dried mixed herbs, tomato purée, salt and pepper). Mix well.
- Turn into a 2 lb. loaf tin greased and lined with greased greaseproof paper.
- Cook in a hot oven (Mark 6—200°C—400°F) for one hour until juices run clear.
- Pour off fat and leave to cool.
Notes
Cook in a hot oven (Mark 6—200°C—400°F) for one hour until juices run clear. Pour off fat, leave to cool. Requires a 2 lb. loaf tin greased and lined with greased greaseproof paper. The recipe references a 'Burger Mixture' (1 quantity) which appears to be defined in a preceding recipe on the card.