Granny Wistrand's Meat Paste

Submitted by Kiwi Kathy

"An old meat paste recipe that was given to my mother in the 1950's. It is very easy to make and goes well on crackers as pate or on sandwiches. I recently made it as my grandson who is 14 months won't swallow lumpy food and I found this to be an excellent way to get him to eat a little meat."

 

• Ready In: 3hrs 5mins
• Ingredients: 9
• Yields: 4 jars
• Serves: 20

ingredients

• 1 lb beef steak
• 1⁄4 lb bacon, lean
• 1⁄4 lb butter
• 2 tablespoons Worcestershire sauce
• 1 teaspoon mace, ground
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon cayenne pepper
• 1 teaspoon nutmeg, ground

directions

1. Chop the steak and bacon.
2. Place all ingredients in a bowl
3. Place bowl in large pot with water that comes approximately half way up the sides of the bowl.
4. Cover with lid and steam for 3 hours.
5. Mince or blend all ingredients until smooth.
6. Pour into jars and seal with melted butter or sealing wax.
7. Store in fridge .

Reviews

[Peter J]

Yum! Came out perfectly and had a nice hint of smokiness from the bacon and Worcestershire. I noticed with the fairly wide bowl I used a fair bit of condensed water ended up back in the mix so not all the liquid was needed, I started with the solids and poured in the liquid to get the desired consistency.

 

[wylesricki]

Your recipe looks good! I just made my mother in law's recipe for meat paste from the 1960s. Just wanted to note that in order to keep the water from condensing into the meat while steaming, my mother in law told me to cover the dish first with a sheet of ax paper and over that a piece of a paper bag to cover then tie a string around the dish to hold it in place and make a handle with the string in order to get the dish out of he steamer when done. Works well and the only liquid you have in the dish are the meat juices!